In his kitchen, roast chicken is the perfect host for savory stuffing all the time.
Flay shares his recipe on The Early Show for stuffing worthy of the best roast chicken, which is one of his favorite dishes to make and eat.
Roast Chicken with Country Bread & Hot Italian Sausage Stuffing
1 pound Italian hot sausage, removed from casings
2 tablespoons unsalted butter, plus more for the chicken
1 large red onion, finely diced
2 stalks celery, finely diced
1 large carrot, finely diced
4 cloves garlic, finely chopped
6 fresh sage leaves, chopped
salt and freshly ground pepper
1 large egg, slightly beaten
4 cups stale country bread, cut into 1-inch dice
1 1/2 to 2 cups warm chicken stock
1 3 to 4 pound chicken, washed and patted dry
Preheat oven to 450 degrees F. Heat large sauté pan over high heat, add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.
Add butter to the rendered fat in the pan, add onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper to taste. Let cool to room temperature before stuffing the chicken. Stuffing can be made up to 2 days ahead and stored in the refrigerator.
Stuff the cavity of the chicken with the cooled stuffing mixture. Rub the entire chicken with butter and season with salt and pepper. Place the chicken on a rack set on a baking sheet and bake at 450 degrees F for 15 minutes. Reduce the heat of the oven and roast the chicken for 45 to 55 minutes or until golden brown and cooked through.