Roast Sutton Hoo Chicken With Sausage And Prunes by Trinityclapham

Ingredients

• 1.5 kg (3.3 lb) whole free-range chicken
• 200 g (7 oz) smoked sausage, sliced into rounds
• 150 g (5 oz) agen prunes, pitted
• 15 g (0.5 oz) fresh black truffle, thinly shaved
• 3 tbsp unsalted butter, softened
• 2 sprigs fresh thyme
• 2 tbsp chicken stock
• 1 tsp sea salt

Instructions

1. Preheat your oven to 200°C (400°F).
2. Rub the chicken thoroughly with softened butter and sea salt, tucking thyme sprigs under the skin of the breast.
3. Place the chicken in a roasting tray and roast for 45 minutes until the skin begins to turn golden.
4. Scatter the sliced smoked sausage and Agen prunes around the base of the chicken in the tray until ready to serve.
5. Continue roasting for another 25-30 minutes, or until the chicken juices run clear and the sausage is caramelized.
6. Remove the chicken from the oven and let it rest for 15 minutes before carving.
7. Deglaze the pan with chicken stock, scraping up the browned bits to create a light jus.
8. Carve the chicken and serve topped with the sausage, prunes, and fresh black truffle shavings until ready to serve.