Roast Chickens and Sausages for a Crowd
A hearty feast featuring two brined whole chickens roasted with andouille sausages, aromatics, and fresh herbs. The chickens are first marinated in a flavorful citrus and rosemary brine, then roasted until golden brown alongside sausages and shallots.
Ingredients
- •½ cup kosher salt
- •2 tablespoons freshly cracked black pepper
- •2 whole bay leaves
- •10 sprigs rosemary
- •1 whole orange
- •2 whole chickens
- •1 whole apple
- •1 whole onion
- •4 tablespoons unsalted butter
- •2 pounds sausages
- •6 whole shallots
- •unpeeled
- •halved
Cooking Instructions
- 1.
Bring salt, pepper, bay leaves, 4 rosemary sprigs, and 10 cups water to a boil in a large pot. Squeeze juice from orange halves into pot, add orange halves, and stir to combine. Let brine cool.
20 min
- 2.
Place each chicken in a large resealable plastic bag and divide brine between bags; seal. Chill chickens 12-24 hours.
1440 min
- 3.
Preheat oven to 425°F. Remove chickens from brine and pat dry; discard brine. Scatter remaining 6 rosemary sprigs in a large roasting pan. Place chickens on top of rosemary sprigs and divide apple and onion between cavities of each bird. Brush chickens with melted butter and arrange sausages and shallots around each chicken.
15 min
- 4.
Pour 1/2 cup water into pan and roast chickens, turning occasionally so they brown evenly, until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 50-60 minutes. Let rest 10 minutes.
60 min
- 5.
Carve chickens and slice sausages; transfer to a platter. Arrange shallots alongside, then pour any pan juices over.
10 min