Marinate
olive oil
2 lemons halved
Montreal chicken seasoning
salt
pepper
dried parsley
dried thyme
Stuff
2 cups of Cornbread Dressing (I hope)
2 cups Italian Sausage
1/2 onion chopped fine
olive oil
salt
pepper
dried parsley
dried thyme
dried sage
Roast
1 stick of unsalted butter
1 lemon
Montreal chicken seasoning
salt
pepper
dried parsley
dried thyme
1/2 cup of white wine
Wash and dry chicken and remove the stuff inside. Cut way any excess skin or fat around the openings. Slide you fingers between the skin and the breast meat creating some separation. Do the same thing around the thigh. Place the chicken in a large mixing bowl.
Liberally and individually coat the bird inside and out with olive oil, juice from one of the lemons, Montreal chicken seasoning, salt, pepper, dried parsley, dried thyme. Use your best judgement as to what is enough of each. Put a spent lemon inside your chicken. Cover with a paper towel and refrigerate for 4-8 hours. Rotate chicken every hour to recoat with marinade. Add more of any of the ingredients as needed.
In a medium sauce pan soften the chopped onion in olive oil over medium heat. Add two cups of bulk Italian sausage. Break-up and brown. Add salt, pepper dried parsley, dried thyme, dried sage. Drain excess fat (but not too much). Combine cornbread dressing and saute for another 5 minutes.
Remove the lemon from inside and place the chicken in a large cast iron skillet. Cut the butter into table spoon size pieces and slide between skin and the breast and thigh meat. Fill the birds cavity 90% full with sausage and cornbread dressing stuffing. Don't cram it in there. Squeeze a lemon over the brid and put the halves in the skillet. Bake in a 400 degree oven for 30 minutes and then pour the white wine over the bird. Bake for another hour. Remove. Tent and let rest for 10 minutes. Carve and eat.
