Prep Time: 2 Hours
Yields: 6 Servings

Comment:  In Cajun Country, the combination of unlikely ingredients is commonplace. Stuffing a chicken, turkey or wild duck with boudin, the premier sausage of this region, gives a special Louisiana touch to a traditional French dish. You can also prepare this flavorful chicken without the boudin.

2 pounds Boudin Blanc
2 (3-pound) broiler chickens
¼ pound butter
¼ cup chopped basil
¼ cup chopped thyme
¼ cup chopped sage
1 tbsp chopped tarragon
2 tbsps minced garlic
salt and cracked black pepper to taste
8 sage leaves
dash of Louisiana hot sauce

Method:  Preheat oven to 375°F. Soften butter to room temperature and place in a large mixing bowl. Add basil, thyme, chopped sage, tarragon and garlic. Whisk until blended. Season inside cavity of chickens generously with salt and pepper. Remove casing from boudin and form into a ball. Divide boudin in half and place an equal amount in cavity of each chicken. Rub herbed butter over chicken, and gently lift skin of breasts and place a generous amount of butter under skin. Place 2 sage leaves under skin on each side of breasts. Season generously with salt and pepper. Add a dash of hot sauce. Tie legs together to keep them in place during cooking process. Place birds on a large baking sheet with a 1-inch lip. Roast uncovered 1-1½ hours, basting occasionally with drippings. Remove, place on a serving platter and let rest 15-20 minutes prior to carving. Garnish with whole fresh herbs.