New York City Chefs Daily Recipe for 01/16/2002 : Roast Chicken Stuffed with Fennel Sausage
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Roast Chicken Stuffed with Fennel Sausage recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 01/16/2002 : Roast Chicken Stuffed with Fennel Sausage
"Chicken Stuffed with Fennel Sausage"
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4 slices Italian bread, trimmed of crust
1/4 cup milk
8 ounces fennel sausage, or other Italian style sausage, casings removed
1/4 cup chopped onion
1/2 teaspoon dried oregano
3/4 cup finely diced mozzarella cheese
1 whole roasting chicken, 4 1/2 to 5 pounds
1 tablespoon olive oil

In a small bowl, soak the bread in the milk 5 minutes.  Squeeze the bread to remove excess liquid. Crumble sausage meat into a small frying pan.  Cook, stirring, over medium heat with 2 tablespoons water for 2 minutes, or until no longer pink.  Add onion, oregano, and bread;  blend well. Remove from the heat and set aside.  Preheat the oven to 425 degrees.  Rinse the chicken and pat dry inside and out.  Add the mozzarella cheese to sausage mixture.  Spoon the stuffing into cavity of chicken.  Cross bone ends of legs and tie them together with a string. Rub its skin with olive oil.  Place the chicken in a roasting pan just big enough to fit it.  Roast 15 minutes.  Turn the heat down to 375 degrees and roast, basting in any pan juices 1 1/4 to 1 1/2 hours longer or until juices run clear.  Allow the chicken to rest a few minutes before carving. Serves 6.

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