Roast chicken with chorizo stuffing

 
One day, when I was lounging around the house, I stumbled across Gordan Ramsay’s Ultimate Cookery course and found myself watching 5 episodes one after another. Although his reputation in the United States is one of an angry chef with a foul mouth, he actually knows his way around the kitchen. In his show, he showcases 100 recipes that he claims you can stake your life on. I have marked down several that I want to try including this roast chicken with chorizo stuffing. After watching the video and preparing the dish myself, my respect for Gordon Ramsay has reached another level; the dish is just that good.
 
Roasted chicken stuffed with chorizo
 
roast chicken with chorizo stuffing
 
roast chicken with chorizo stuffing
Roasted chicken stuffed with chorizo
Serves 4
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Total Time
2 hr
Total Time
2 hr
790 calories
32 g
169 g
42 g
60 g
13 g
460 g
715 g
4 g
0 g
26 g
Nutrition Facts
Serving Size
460g
Servings
4
Amount Per Serving
Calories 790
Calories from Fat 378
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 19g
Cholesterol 169mg
56%
Sodium 715mg
30%
Total Carbohydrates 32g
11%
Dietary Fiber 7g
29%
Sugars 4g
Protein 60g
Vitamin A
23%
Vitamin C
29%
Calcium
11%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp olive oil
  2. 6 ounces chorizo sausage, diced
  3. 1/2 onion, diced
  4. 2 cloves garlic, minced
  5. 1/2 cup sun dried tomatoes, half-dried
  6. 14 oz cannellini beans, rinsed and drained
  7. 1 tsp fresh thyme
  8. 1 whole chicken (4-5 lbs)
  9. 1 lemon
  10. 1 tbsp olive oil
  11. 1 tbsp paprika
  12. salt and pepper
  13. 1 cup white wine
  14. 1 cup water
  15. 4 sprigs thyme
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a saute pan over medium-high heat. Add chorizo and saute until browned, about 3-4 minutes. Add onion, garlic, sun-dried tomatoes, beans, and thyme. Season with salt and pepper. Reduce heat to medium and cook until vegetables have softened, about 7-8 minutes. Remove from heat.
  3. Rinse chicken and pat dry with paper towels. Stuff the cavity with the sausage mix. Place the lemon in the cavity and tuck the legs together to hold the stuffing and lemon inside.
  4. Rub olive oil on the outside of the chicken. Season with paprika, salt and pepper. Place chicken in a roasting pan. Pour wine and water in the pan with the thyme sprigs. Cover the chicken with aluminum foil and roast the chicken for 1 hour.
  5. Remove foil and continue cooking the chicken for 30 minutes or the internal temperature reads 160 degrees F. Remove chicken from the oven and let rest for 15 minutes.
  6. Remove the lemon and stuffing the cavity. Cut the lemon in half and squeeze the juice into the cooking juices. Strain the juices.
  7. Break down the chicken, cutting the breast, thighs and drumsticks. Drizzle the strained juices onto the chicken and stuffing. Serve.
beta
calories
790
fat
42g
protein
60g
carbs
32g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

For anyone looking for a turkey substitute for Thanksgiving, this is the perfect dish! You have your stuffing and meat in one dish, cutting your prep and cooking time. 

Chorizo is a Spanish style sausage that can be sold either fresh or smoked. Purchase the smoked chorizo for this particular recipe. You can substitute the chorizo for another type of sausage but the smokey, spicy pork works very well with this dish.   

 
chorizo
 
The stuffing already is so tasty on its own that it can be enjoyed even before it is cooked inside the chicken. I’ve always been hesitant to prepare any stuffed meats but I recently discovered that if the stuffing is warm before it is placed inside the poultry, the chicken will not dry out (this also applies to stuffed turkey).
 
roast chicken with chorizo stuffing
 
One hour later, remove the cover to allow the bird to brown and crisp up.
 
roast chicken with chorizo stuffing
 
It is important to let the chicken rest before cutting. This allows the juices to permeate throughout the chicken and yields a juicy, moist bird. For directions on how to break down the chicken, watch Gordon Ramsay’s Ultimate Cookery Course.
 
Just by the stuffing alone I knew that this dish would be a winner. The sweet and tart sun-dried tomatoes with the spicy chorizo and hearty beans served with perfectly seasoned, juicy chicken is a perfect dinner. Drizzling the au jus on top rounds out the dish by adding back the natural juices into the food. Gordon Ramsay, you were right, I can stake my life on this recipe.
 
roast chicken with chorizo stuffing
 
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles
 
 
 

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8 Comments

  1. This recipe was awesome I will use it often and pass it on

  2. Monika

    Which wine did you use? Or which wine is good for this dish?

    • cma0425

      I like to use a Chardonnay. The bolder flavors of a Chardonnay pair well with the bold flavors of the chorizo.

  3. Anna

    I have a cover for my roasting pan, do I still need the aluminum foil? I’ve done the recipe as written before and it was AMAZING! I find it wasteful to use aluminum foil when I don’t have to but I don’t want to mess up the recipe.

    • cma0425

      No, a cover should work just fine! So glad the recipe was a success!

  4. Kokok

    Does it have to be a particular type of wine or can it be which ever one?

    • cma0425

      I would choose a semi-dry, richer white wine like Chardonnay but as long as it’s not a sweet wine like a muscato or dessert wine, it should be fine! And they always say, cook with a wine you would drink not just the cheapest one.

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