Garlic Roast Chicken with Hamilton’s Smoked Sausage Stuffing

recipe by:
The Best Dressed Chicken
  • 1 whole Best Dressed Chicken Roaster
  • ½ yellow onion, cut into wedges
  • 4 whole cloves garlic, crushed
  • 1 sprig chopped fresh thyme
  • 2 sprigs rosemary
  • 2 tablespoons oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons chopped parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
Citrus Brine
  • 1 gallon water
  • ¾ cup kosher salt
  • ⅔ cup of sugar
  • 3 tablespoons pimento, crushed
  • 1 small onion, chopped
  • 3 sprigs thyme
  • 2 lemons, sliced
  • 3 cloves garlic, crushed
Smoked Sausage Stuffing
  • 6 Hamilton’s Smoked Sausage, diced
  • 2 tablespoons butter
  • 3 celery, diced
  • ½ large onion, diced
  • ¼ cup raisins
  • 1 bread, diced
  • 2 cups chicken broth
  • 2 large eggs, beaten-stick cooking spray
Garlic Roast Chicken with Hamilton’s Smoked Sausage Stuffing
For the Chicken
  • Preheat oven to 350°F. Remove giblets from chicken cavity and rinse. Pat dry with paper towels and place onto rack atop roasting pan, breast side up and drizzle with oil.
  • Place onion, garlic, and herbs into the cavity. Combine salt, pepper, garlic powder, and paprika in a small bowl and season chicken all over with mixture, patting on with your hands. If desired, tie legs with kitchen twine.
  • Roast for 1 to 1 ½ hours, depending on size. If chicken is browning too quickly, remove chicken from oven and cover with aluminum foil. Let rest for at least 10 minutes before slicing.
For the Brine
  • Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved. Add pimento, onion, thyme, garlic and lemon to the water, reduce heat to medium-low, and cook mixture at a simmer for about 10 minutes.
For the Stuffing
  • Preheat oven to 350°F. Melt 2 tablespoons of butter in a skillet over medium-high heat and sauteé the sausage, onion, celery, and salt. Cook until the vegetables get soft, about 5 minutes, then add raisins and stir to combine.
  • Turn off the heat and stir in the bread. In a large bowl, combine the broth and eggs, and pour it over the bread cube mixture in the skillet. Top with 2 tablespoons of melted butter. Place in a skillet or baking dish and place it in the oven for 20-30 minutes until the top is crisp and golden.
  • Remove from the smoker and serve immediately or keep warm until ready to serve.
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