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Roast Chicken Stuffed with Chorizo Recipe

To enhance flavor and encourage even cooking, consider basting your bird. Gordon Ramsay's mixture of butter and herbs, like chicken with tarragon butter, applied under the skin provides direct seasoning to the meat and contributes to that desirable crispy skin.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Chicken, Dinner, Gordon Ramsay, Hell's Kitchen, Recipes
Servings 6 servings
Calories 300 kcal

Ingredients
  

For the Chicken

  • 1 chicken whole chicken (about 4 to 5 pounds)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

For the Chorizo Stuffing

  • 1/2 pound chorizo, casing removed and crumbled
  • 1/2 cup cannellini beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup chicken broth or white wine
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon smoked paprika (optional)
  • 1 Lemon to Stuff

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Chorizo Stuffing:

  • Over medium heat, cook the chorizo in a skillet until it browns.
  • Add the onion and garlic to the skillet and cook until the onion is soft and translucent.
  • Stir in the cannellini beans, mixing well with the chorizo, onions, and garlic.
  • Remove from heat and stir in the breadcrumbs, chicken broth or white wine, parsley, and smoked paprika. Mix well.

Stuff and Prepare the Chicken:

  • Rinse the chicken and pat it dry with paper towels.
  • Loosen the skin from the breast and thigh areas and stuff the chorizo mixture under the skin. You can also fill the cavity with some of the stuffing.
  • Truss the chicken, securing the legs and wings as needed.
  • Rub the outside of the chicken with olive oil and season generously with salt and pepper.
  • Roast the Chicken: Place the chicken in a roasting pan, breast side up.
  • Roast in the preheated oven for about 1 hour and 20 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Basting occasionally with pan juices can help keep the chicken moist.
  • Rest Before Serving: Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute, making the chicken more tender and flavorful.
  • Carve the chicken and serve it with side dishes, such as roasted vegetables, a salad, or potatoes.

Video

Notes

u003cliu003eAdapted from u003ca href=u0022https://en.wikipedia.org/wiki/Gordon_Ramsay%27s_Ultimate_Cookery_Courseu0022u003eGordon Ramsay's Ultimate Cookery Courseu003c/au003e Cooking Show.u003c/liu003e