Stuffed Baby Chicken

Yields 1 portion

Enjoy with the Creation Pinot Noir

For the Stuffing:

1 pork sausage (out of casing)

2 slices streaky bacon (finely chopped)

20 g onion (finely chopped)

1 g cashew nuts(roasted and chopped coarsely)

2 g fresh sage leaves (finely chopped)

2 gfresh parsley (finely chopped)

rind of 1 lemon

1/2 tsp salt

pinch freshly ground black pepper

Place all of the above in a mixing bowl and mix till well combined.

Place a small piece in the oven for a few minutes and taste if you need to add more seasoning.

Set aside for 30 minutes.

Baby Chicken:

1 baby chicken deboned (ask your butcher to debone for you)

½ tsp salt

½ tsp freshly ground black pepper

With a dry cloth, wipe as much of themoisture as possibleoffthe deboned chicken.

Stuff your chicken, taking care not to put too much stuffing in to prevent it from bursting open during roasting.

Rub the outside skin with the salt and pepper.

Tie the legs together and set aside.

Roast in a preheated oven at 180° C for 30 minutes.

Take out and rest for 10 minutes.