Yorkshire Free Range Chicken with Streaky Bacon, Stuffed with Sage & Onion Sausage Meat

This Yorkshire-inspired roast features a succulent free-range chicken, wrapped in crispy streaky bacon and stuffed with sage and onion sausage meat. Perfect for a Sunday roast, this dish is complemented by classic sides and drink pairings like dry cider, light wines, or a malty English ale. Each element enhances the savoury richness of the chicken and stuffing, creating a comforting meal fit for any special gathering.

INGREDIENTS

For the Chicken:

1 whole Yorkshire free-range chicken, around 1.6 kg
500g Streaky bacon, thinly sliced
450g Sausage meat with sage & onion
Salt and black pepper, to season
2 tbsp olive oil

METHOD

Preheat the oven to 180°C (fan)/200°C (conventional).

Stuffing the Chicken:

First, place your chicken on a clean surface, breast side up, with the cavity facing you.
Gently lift the bird to open the cavity, and use your hand to carefully loosen it slightly, creating a bit of room to work with.
Grab a generous handful of your pre-made sage and onion sausage meat stuffing and press it into the cavity. Push the stuffing in towards the back, ensuring it’s tightly packed but not overly stuffed, allowing the heat to circulate and cook it evenly.
Continue filling the cavity with the stuffing until it’s well packed. Ensure you leave a small gap at the end to avoid overfilling, which could lead to uneven cooking.
Once stuffed, lift the skin at the neck end, add some stuffing and then tuck it under the bird or secure it with a small skewer to hold the stuffing in place.

Layering the Bacon on the Breast:

Lay the chicken breast side up on a roasting tray.
Take each slice of streaky bacon and lay it across the chicken breast, starting from the neck area and moving downwards towards the cavity opening.
Slightly overlap each bacon slice as you work your way down, covering the breast evenly. This overlap helps keep the bacon in place as it cooks, ensuring an even coverage and a crispy layer.
Once the breast is covered, take two slices of bacon and lay them diagonally over the legs, tucking them under each leg. This adds extra flavour and keeps the legs moist.
Drizzle with a little olive oil and season lightly with black pepper on the outside (no additional salt needed as the bacon adds saltiness).

Roasting the Chicken:

Place the chicken in a roasting tray, breast side up, and arrange a few sprigs of thyme around it for added aroma.
Roast in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature of the chicken reaches 75°C in the thickest part (or until the juices run clear from the thigh).
Baste with the melted butter halfway through the cooking time for extra richness. If the bacon starts to brown too quickly, cover loosely with foil for the remaining cooking time.

Rest and Serve:

Take the chicken out of the oven and cover it loosely with foil, allowing it to rest for 10-15 minutes before carving.
Serve with slices of the moist, bacon-wrapped chicken and portions of the sage and onion sausage meat stuffing.

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Yorkshire Roast Chicken Dinner Bundle

Bring the Heart of Yorkshire to Your Table – A Perfect Roast, Every Time.

Create an exceptional roast dinner with our Yorkshire Roast Chicken Dinner Bundle, featuring three top-quality, locally-sourced ingredients: free-range chicken, dry-cured streaky bacon, and pork sausage meat with sage and onion. Made for food lovers who value authentic, locally-raised produce, this bundle offers all you need to make a memorable roast dinner with deep, traditional flavours from North Yorkshire farms.

Original price was: £29.23.Current price is: £25.34.

Pork Sausage Meat with Sage & Onion – 450g

Traditional Taste, Locally Raised – Perfect for Classic British Dishes

Our pork sausage meat with sage and onion combines premium-quality North Yorkshire pork with a classic blend of earthy sage and sweet onion. Perfect for stuffing, sausage rolls, or adding depth to any recipe, this versatile sausage meat brings traditional British flavour to your kitchen, made from locally reared, native-breed pork.

£4.95

Mount Grace – Dry Cured Streaky Bacon (500g)

The pork used in Mount Grace Charcuterie’s bacon comes from local farmers who raise their animals with care and respect, ensuring the meat is of the highest quality. Classic dry-cured unsmoked streaky bacon from Mount Grace Charcuterie, made using free-range Yorkshire pork.

Prepared using a traditional sea-salt curing recipe originating from a Yorkshire butcher’s shop in the 1970s, this bacon is matured using curing salts that include nitrate to develop its characteristic flavour and texture.

Supplied sliced and ready for cooking in a 500g pack.

A nitrate-free bacon option is also available — please see our other listings if you would prefer this style.

£9.72

Yorkshire Free Range Chicken

A fresh free range chicken from the heart of Yorkshire.

At Grid Iron Meat, we take pride in offering the finest selection of meats, and our Yorkshire Free Range Chicken is no exception. Sourced from trusted farmers in the picturesque countryside of Yorkshire, England, this premium poultry is raised with the utmost care and attention, resulting in a product that stands above the rest in terms of quality, taste, and ethical standards.

£14.56

Sides

Crispy Roast Potatoes: Roast potatoes with a crunchy golden crust are ideal for soaking up the chicken juices. Parboil, then toss in goose fat or olive oil, sprinkle with salt, and roast until crispy.
Honey-Glazed Carrots and Parsnips: Sweet, roasted root vegetables bring out the savoury sage and onion in the stuffing. Toss in honey and a pinch of thyme before roasting.
Steamed Greens: Lightly steamed tenderstem broccoli, green beans, or cabbage offer a refreshing contrast. Toss with a small knob of butter and a squeeze of lemon juice for a simple finish.
Cauliflower Cheese: A creamy, cheesy cauliflower bake pairs well with the savoury bacon-wrapped chicken, adding depth and texture to the meal.
Yorkshire Puddings: A must-have for any Yorkshire-inspired roast! Light, airy Yorkshire puddings are perfect for soaking up gravy and any juices from the chicken.
Braised Red Cabbage: Slow-cooked red cabbage with a splash of apple cider vinegar and brown sugar adds a tangy-sweet element that complements the richness of the chicken and stuffing.
Bread Sauce: This traditional, creamy sauce made with milk, breadcrumbs, and spices works wonderfully with roast chicken, adding a subtle warmth.

Matches & Pairings

Gravy: Use the roasting tray juices to make a simple gravy with a bit of chicken stock and a splash of white wine or cider. Add a little flour to thicken and stir in some fresh thyme for added depth.
Apple or Cranberry Sauce: A dollop of tart apple or cranberry sauce balances the rich flavours of bacon and sausage meat.

Related Recipes & Guides

Chicken Recipe Collection

Preparation Time: Prep Time: 15 minutes

Cooking Time: Cooking Time: 1 hour 30-45 minutes

Hot Tips

Chilled Bacon: If the bacon is chilled, it’s easier to handle and less likely to stretch or tear.
Overlap Slightly: Overlapping each slice by about a third helps it stick in place and allows for even browning.
Tucking the Bacon: Tuck any loose ends under the bird, which prevents it from curling during cooking.

Pairings

Wine Pairings

White Wine: Oaked Chardonnay – A buttery, lightly oaked Chardonnay pairs beautifully with the richness of the chicken and bacon. The subtle oak notes enhance the savoury stuffing, while the acidity balances the dish’s richness.
White Wine: Sauvignon Blanc – For a crisper option, Sauvignon Blanc has refreshing acidity and herbal notes that enhance the sage in the stuffing and balance the savoury bacon.
Red Wine: Pinot Noir – A light-bodied Pinot Noir has just enough earthiness and fruit to balance the dish without overpowering it. It’s a gentle red wine that works well with both chicken and bacon, especially if you prefer red with roast dinners.
Red Wine: Grenache – Soft and fruit-forward, Grenache brings red berry notes that balance the savoury flavours without overpowering the delicate chicken.

Beer & Cider Pairings

Dry English Cider – A crisp, dry cider from Yorkshire or another English region offers apple flavours that cut through the richness of the bacon and stuffing. This pairing feels rustic and complements the sage and onion stuffing particularly well.
Malty English Ale – A light, malty ale, such as a Yorkshire bitter or amber ale, has gentle caramel notes that work nicely with the bacon and add a smooth finish.

Non-Alcoholic Pairings

Sparkling Apple Juice – The fruity, crisp flavour of apple juice pairs well with bacon and adds a refreshing element, especially when lightly chilled and served in wine glasses.
Herb-Infused Sparkling Water – Try sparkling water with a sprig of rosemary or thyme and a slice of lemon for a refreshing, herbal note that echoes the sage in the stuffing.
Ginger Beer – For something slightly sweet with a bit of warmth, ginger beer brings a touch of spice that balances the savoury bacon and stuffing flavours.

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