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Sage and chicken can do no wrong

There are many types of stuffing, but none comes close to this sage one, which is excellent for roast turkey too. This is one of those recipes of a little bit of this, and a little bit of that, which makes you want to stuff something or someone at the end of insisting on measurements and transcribing them.

Sage and onion stuffing

Sweat chopped onions (1,5 onions) with a clove of garlic in butter/margarine. Be generous with the butter or margarine. Mix with bread crumbs (6 slices of bread, dried in oven, crusts removed). Add 2 tsps of dried sage, 1 tsp of thyme, 1 tsp of marjoram or 1 tsp of mixed herbs, salt and pepper. Taste for seasoning. Add 3 tsps of parsley, which can be dried. Add 2 tsps of boiling water to soften the mixture and stuff the cleaned chicken, loosely. The stuffing also freezes well.

Roast chicken

Put stuffing into cavity or under skin. (If you do not use stuffing put an onion and salt and pepper into cavity).  With your hands, rub olive oil (3 T) all over chicken. Then sprinkle chicken generously with rosemary, mixed herbs, garlic powder, chicken spice, salt and pepper. Place chicken in roasting pan covered with tin foil and cook for half an hour at 200C uncovered to brown, then at 180 C for an hour.  Baste the chicken while roasting. Rest the chicken before carving.

Roast potatoes

Parboil potatoes with 3 large onions, or preferably small onions, where you would use 6 if you were serving six people. Take onions out of boiling water so they don’t get too soft. Keep water for gravy. Drain potatoes and let them get cold. Use a fork to scratch the surfaces. Put in a pan with about 3 T of oil. Use hands to cover potatoes with oil. Sprinkle with salt and pepper and mixed herbs. Roast for an hour and 15 minutes  in a hot oven.


Take the roasting pan in which the chicken has been cooking and add 2 T flour to the pan with a little oil (about half flour to half oil) to brown and cook the flour. Add onion and potato water and taste for flavouring. Add 2 tsps of Worcestershire sauce or marmite (for colour and taste) to brown the gravy after you have added the potato/onion water.


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