This is a very easy twist promises to surprise. The chorizo sausage, bean and tomato stuffing serves to help cook the chicken evenly and adds flavor to the meat as it slowly roasts. Serve it beside the chicken with some steamed filed greens or a combination of leaf salad.
How to Make Gordon Ramsay Stuffed Roast Chicken with Chorizo
When Roasting chicken beneath a foiled tent with chicken stock and water is a delightful way to keep the meat juicy throughout the first part of the cooking phase. Once it has cooked for an hour, you just eliminate the foil for the last 30 minutes to brown the skin.
Step 1. Preheat the oven to 250°F.
Step 2. First, make the stuffing. Heat a little olive oil in a large frying pan, add the chorizo and fry for about 3 minutes until turning golden. Add the onion and cook for a minute or two until softened, then add the garlic. Cook for a further couple of minutes before adding the leaves from thyme sprigs. Stir in the cannellini beans, seasoning well. Cook for a minute or two to warm through. Add the tomatoes and a couple of tablespoons of the oil they are stored in. Stir to combine, then remove from the heat.
Step 3. Now prepare the chicken. Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it. Drizzle the chicken with olive oil, sprinkle over the paprika and season with salt and pepper. Rub into the chicken skin.
Step 4. Pour the wine and about 7oz. of water into a roasting tray and season. Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the preheated oven.
Step 5. After 1 hour, remove the foil from the chicken, baste with the roasting juices and turn the oven up to 400°F. Roast for another 25–30 minutes until the skin is golden brown and the juices from the thigh run clear. Remove from the oven and rest for 15 minutes before serving.
Step 6. Remove the lemon from the chicken cavity and squeeze the juice into the pan juices. Whisk together to create a light gravy if you prefer a thicker gravy, reduce over high heat.
Gordon Ramsay Chicken Recipes
- Chicken Under a Brick with Herb GremolataHell’s Kitchen Brick Chicken recipe by Gordon Ramsay. You’ll first need to prepare the whole chicken by spatchcocking, which is simply removing the chicken’s backbone. Then the chicken goes into a hot pan skin side down.
- Bone-In Chicken Breast with Andouille Sausage Potato HashHell’s Kitchen Bone-In Chicken Breast recipe by Gordon Ramsay. The meat is completely exposed to the heat, could turn leathery and tough as it dries out during cooking. I love this recipe for it’s nicely browned crispy skin, which adds flavor, textural and, contrast any dish.
- Roast Chicken with Chickpea StuffingHell’s Kitchen Roast Chicken with Chickpea Stuffing recipe by Gordon Ramsay. Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking.
- Chicken Fricassee, with Mushrooms in White SauceHell’s Kitchen Chicken Fricassee, with Mushrooms in White Sauce recipe by Gordon Ramsay. Chicken Fricassee is French comfort food, made with wild mushrooms in a smooth white sauce. It’s served with herb sautéed potatoes.
- Gordon Ramsay Butcher Chicken Guide: Cutting, Cooking, and CravingThere was a time that supermarkets sold only one or two types of chicken, but these days your chicken buying options at supermarkets are seemingly unlimited. Should you buy a whole chicken or specific chicken parts such as breasts, legs, wings, or thighs? The whole chicken will be cheaper on a per-pound basis but will require more work in terms of butchering. Is the convenience of pre-cut chicken worth paying more?