Food must occasionally have that all important sense of nostalgia; and low-carb cooking is certainly no different! For as long as the English have roasted chickens, the combination of sage and onion have partnered them with outstanding & mouth-watering results. All three flavours are so warm and inviting that they speak ‘comfort’ with every mouthful.
The stuffing I’ve prepared here could equally be used as a main course in its own right, served with vegetables as a form of mushroom & almond meatloaf. The texture is dense and filling with a pleasing crunch on top; something so often lacking in low-carb cuisine.
This is another dish where you’ll find it hard to believe that it’s ‘diet-food’. The recipe is so rich and satisfying, you’ll return to it time and time again. And because it’s virtually free from carbs, it’s ideal for diabetics, ketogenic-dieters and those with an intolerance to gluten. Why not pretend that you’re all three, so you can eat like this every night!
Start by seasoning your chicken all over, then place it breast-side down into an oven-dish. Roasting the chicken upside down for the first hour will mean that all the fat and juices sink down into the breast, preventing it from being dry. Once golden and brown on the underside, turn the chicken over and re-season the top, making sure to provide enough salt that the skin crisps up and turns a fine, succulent bronze. This will take a further half hour to 45 minutes.
Whilst the chicken is roasting, make your stuffing. This couldn’t be easier. I’ve made a large amount to use as leftovers later in the week, but you could roughly halve the ingredients if you wanted to make less & eat it all up in one go.
Finely chop an onion, one courgette, and a handful of sage. Add these to a large mixing bowl then stir in 2 handfuls of roughly diced mushrooms, the same volume of bite-size chunks of sausage-meat (or sliced sausage) and circa 400g of ground almonds. Season really well and stir in some dried sage in addition to fresh. Beat three eggs and mix these in, so that you have a texture which clumps and sticks together like a lose dough.
Butter a baking-dish, then spread your mixture to minimum one centimetre in depth. Generously spot the top with knobs of salted butter, then bake for 1 hour, until brown and crunchy on top, and wonderfully aromatic!
Take your chicken out of the oven to rest covered in foil for ten minutes. Whilst the meat is resting, make your cheese sauce. Heat a cupful of cream in a saucepan, then add half a cup of grated gruyere and a third of a cup of parmesan. Grind on black pepper and add a handful of finely chopped sage and basil. Reduce on the hob for 5 minutes until thick and glossy.
Take your stuffing out of the oven and pile up beside your chicken. Pour half of the sauce over the stuffing, keeping the other half for people to serve themselves at the table.
Few things can be more heart warming and delicious that hot roasted chicken with sage. Low-carb dining doesn’t get any better than this!
Thank you for reading and bon ap!
3 thoughts on “Slow-Roasted Chicken with Sausage, Sage & Onion Stuffing & Rich Gruyere, Parmesan Mornay. A traditional English classic, just minus the carbs!”
I LOVE stuffing and I miss it so much since I’ve been off carbs, so I cannot wait to try this recipe out!
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