Food & Travel

Nduja roast chicken

September 1, 2010

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Serves 4

Nduja is a spicy pork sausage famous in Calabria. According to Kathleen Weber of Della Fattoria in Petaluma, Calif., “Many artisan sausage makers . . . are producing delicious versions of it’’ in the United States. This makes an incredible juicy roast chicken. If you can’t find Nduja sausage, substitute another spicy Italian sausage.

4 ounces Nduja or other spicy Italian sausage
2 tablespoons butter, at room temperature
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces

1. Set the oven at 375 degrees. Have on hand a large roasting pan.

2. Remove sausage from casing and mix with butter.

3. Carefully slide your hand between the chicken skin and flesh. Spread sausage mixture under and over the skin and replace the skin. Arrange in the roasting pan without crowding.

4. Roast the chicken for 30 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 178 degrees. Let the chicken sit for a few minutes (the temperature will rise a few degrees as it sits).

Adapted from Della Fattoria