1 medium sized chicken
115 g black pudding, skin removed
2 tbsp fresh sage leaves roughly chopped
25 g softened butter
Preheat the oven to 190C/gas 5. Carefully push your fingers under the skin of the chicken at the neck end and loose the skin from the flesh, careful not to tear it. Mix your black pudding and 1 tbsp of the sage leave and then stuff this mixture into the pocket you have just made between the skin and the flesh. Pull the skin back down over the end of the bird and smooth your stuffing out gently with your fingers so it cover the whole crown. spread the softened butter over the breast and thighs and put into a roasting tray. Sprinkle on the remaining sage and put into the over for about 90 minutes or until the chicken is cooked through.
Remove from the oven and leave to rest for 10 mins. The juices from the pan can be deglazed with stock or white wine to make a lovely gravy (add a little cornflour if you like to thicken it). Serve with buttered new potatoes, peas and any other veg you like.