– 1 pack of The Jolly Hog Proper Porker or Caramelised Porker sausages
– 1 pack of The Jolly Hog Oak and Beech Smoked Streaky Bacon
– 1 x medium free range whole chicken
– 1 bunch of sage leaves
– Olive oil
– Salt and pepper
– Preheat the oven to 180c.
– Squeeze your sausage meat out of the skins by running a knife down the length ways of the sausages. Mould the meat together in a bowl.
– Pull up the skin of the chicken on top of the breasts and use a knife to separate the skin all the way down the breast meat, creating a little pocket for your sausage meat.
– Spread the sausage meat equally on both breasts. You’ll have to poke a bit to get it spread evenly down the chicken.
– Secure the skin with a cocktail stick or two (soaking them in water for 10 minutes prior).
– Give your chicken some more flavour by rubbing it with oil and salt and pepper and any herbs of your choice. Stuff the sage stalks into the chicken cavity.
– Roast for 1 hour.
– Whilst roasting, make your bacon weave with our streaky bacon.
– Lay out bacon strips side by side to create a base.
– Weave in the next rashers by lifting up every other rasher of bacon from the base layer and laying the next piece across them.
– For each new piece of bacon, alternate the rashers that you fold up from the base layer.
– Continue until you have weaved a square.
– Carefully lay your lattice on your chicken after it’s cooked for an hour and let it cook for another 30 minutes.
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