Slow-cooker Poultry with Sausagemeat
6 h. 30 min.
Suggested variation; add 4 cored, peeled and finely diced eating apples to the stuffing mixture instead of the sausage meat.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5.
Combine the sausagemeat, breadcrumbs, butter, orange juice, parsley and seasoning in a large mixing bowl. Mix well with your hands until you have a homogeneous mixture.
Loosen the skin away from the chicken by working your hand between the skin and the meat on the breast. Do the same with the chicken legs as well. Carefully push the stuffing into the loosened space and spread it out evenly on top of the chicken breasts and between the legs and the skin.
Place in a roasting tray and roast for 20 minutes. Remove from the oven and carefully transfer to a slow cooker. Cover with a lid and and cook on a medium setting for 5-6 hours or until the juices run clear when the thickest part of the thigh is pierced.
Remove from the slow cooker and place on a serving platter. Garnish with the sliced orange before serving.