Our chicken ballotine stuffed with Toulouse sausage makes for a delicious, succulent roast. Stuffed with a traditional french pork sausage, this is a seriously spectacular bird and sure to impress. It is best served with roasted vegetables and gravy on the side.
Pat dry your chicken with paper towel to remove any excess moisture. If you have time season with salt and leave in your fridge overnight uncovered to guarantee crispy skin. Your roast chook should still be crispy and golden if you don't have time to dry out overnight.
Preheat oven to 180 degrees celsius and take chicken out of the fridge to bring it back to room temperature.
Place the chicken onto a tray and drizzle with olive oil and or butter and season with salt.
Cook in preheated oven for approximately 50 minutes but to test if it's done, use a meat thermometer. Once the thickest part of the chicken, reaches 75 degrees celsius your chicken will be cooked.
To allow the roast to brown nicely, turn the oven up to 220 degrees for the final 5-10 mins
Allow your chicken to rest for 20 mins before you carve it, so that the juices remain in the meat and not all over the board.
The general rule of thumb is around 30 mins per 500g but it really depends on your oven, so it's best to use a thermometer and check it regularly. When you're checking, use a spoon to baste the chicken skin with the melted butter and juices that have formed in the pan.