Slow-cooker Poultry with Sausagemeat

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Slow-cooker Poultry with Sausagemeat
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Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
410
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie410 kcal(20 %)
Protein15.72 g(16 %)
Fat17.64 g(15 %)
Carbohydrates47.2 g(31 %)
Sugar added0 g(0 %)
Roughage1.81 g(6 %)
Vitamin A174.71 mg(21,839 %)
Vitamin D0.07 μg(0 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.62 mg(62 %)
Vitamin B₂0.29 mg(26 %)
Niacin10.1 mg(84 %)
Vitamin B₆0.24 mg(17 %)
Folate89.62 μg(30 %)
Pantothenic acid0.74 mg(12 %)
Biotin1.19 μg(3 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C44.27 mg(47 %)
Potassium334.39 mg(8 %)
Calcium142.08 mg(14 %)
Magnesium40.61 mg(14 %)
Iron3.41 mg(23 %)
Zinc1.25 mg(16 %)
Saturated fatty acids8.9 g
Cholesterol53.42 mg

Ingredients

for
4
Ingredients
¼ cup butter
2 cups Sausage meat
2 cups fresh breadcrumbs
2 Oranges (1 juiced, 1 cut into wedges)
1 bunch flat-leaf parsley (roughly chopped)
1 medium chicken (oven-ready)
How healthy are the main ingredients?
parsleyOrangechicken
Product recommendation
Suggested variation; add 4 cored, peeled and finely diced eating apples to the stuffing mixture instead of the sausage meat.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5.
2.
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.
3.
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.
4.
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.
5.
Remove from the slow cooker and place on a serving platter. Garnish with the sliced orange before serving.