Roast Chicken with Cornbread and Sausage Stuffing Recipe

Ingredients

• For the Brine:
• 2 quarts cold water
• 1/2 cup table salt or 3/4 cup kosher salt
• 2 tablespoons sugar
• 12 black peppercorns
• 2 bay leaves
• 1/2 lemon
• 1 chicken (about 4 pounds)
• For the Cornbread: (see note above)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 cup milk
• 1 egg, beaten
• For the Stuffing:
• 1 pound bulk sausage (casing removed if necessary)
• 1 shallot, finely chopped
• 1 1/2 cups low-sodium store-bought or homemade chicken stock
• 1/2 cup minced fresh parsley leaves
• Kosher salt and freshly ground black pepper

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