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
Amount Per Serving
Calories from Fat 378
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 19g
Total Carbohydrates 32g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 tsp olive oil
- 6 ounces chorizo sausage, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup sun dried tomatoes, half-dried
- 14 oz cannellini beans, rinsed and drained
- 1 tsp fresh thyme
- 1 whole chicken (4-5 lbs)
- 1 lemon
- 1 tbsp olive oil
- 1 tbsp paprika
- salt and pepper
- 1 cup white wine
- 1 cup water
- 4 sprigs thyme
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- Remove the lemon and stuffing the cavity. Cut the lemon in half and squeeze the juice into the cooking juices. Strain the juices.
- Break down the chicken, cutting the breast, thighs and drumsticks. Drizzle the strained juices onto the chicken and stuffing. Serve.
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**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.
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).
One hour later, remove the cover to allow the bird to brown and crisp up.
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.
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