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    Home » Recipes » Dinner

    Published: Aug 18, 2015 · Updated: Apr 18, 2022

    Stuffed Roast Chicken with Chorizo

    Stuffed- Roast- Chicken- Chorizo

    If you have been reading my blog the last few months, you can notice I have drifted away from breads, pastas, and sugar items. I have been riding the tidal wave of energy from all the clean foods I have been eating and I want my blog to reflect that. I also love when other chef’s cook the same way.

    I am not into too many celebrity chefs’ out there but here are my top favorites: Julia Child (duh), Lidia Bastianich, and my personal favorite Gordan Ramsay. His recipes are incredibly fresh, focused, and he has impossibly high standards (which is a good thing in the cooking world).

    I found one of his older videos on him making a Stuffed Chicken and I knew I had to recreate it here on the blog. It was too good not to pass up!

    Chorizo sausage is sautéed in a skillet with onions, garlic, sun-dried tomatoes, and oil then stuffed into the cavity of a chicken which has been generously seasoned with salt, pepper, and paprika. The bird is then roasted in the oven and the stuffing is served on the side with gravy made from the drippings.

    Stuffed- Roast- Chicken- Chorizo

    Umm. YUM!

    With out further ado I present Ramsay’s Stuffed Chicken with Chorizo ( the only adaptation I made was no cannelloni beans!)

    You Need:

    1 Whole Chicken

    2 tbs olive oil

    ¼ cup of sun-dried tomatoes

    1 chorizo sausage, casing removed and chopped roughly

    1 white onion, diced

    5 garlic cloves, minced

    Fresh Thyme

    Salt & Pepper

    1 ½ teaspoon paprika

    1 lemon

    500ml of white wine

    500ml of water

    Directions:

    Preheat oven to 375 F⁰

    In a large skillet, saute chorizo with oil on medium heat for 3 minutes stirring frequently with wooden spoon

    Add onion and saute until soft and has absorbed the flavor from the chorizo

    Add garlic, thyme, salt, and pepper and saute for 2 more minutes or until garlic is fragrant

    Turn off burner and place chicken on cutting board cavity side up

    Stuff the cavity with the chorizo mixture and seal with the whole lemon

    Drizzle 1 tbs of olive oil over bird (breast side up) and season with paprika and salt and pepper

    Rub in seasonings

    Pour water and wine into bottom of roaster and place bird in liquid

    Cover the roaster with aluminum foil and bake for 1 hour or until a meat thermometer reads 165⁰F.

    Scoop out stuffing into a serving bowl

    Squeeze the now very juicy lemon into the drippings and stir.

    Pour the gravy into a gravy boat

    Chop chicken into parts: thighs, drum sticks, and breasts

    Drizzle the gravy over the chicken and ENJOY!!!

    Stuffed- Roast- Chicken- Chorizo

     

    « Raspberry Coconut Chia Pudding
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    Reader Interactions

    Comments

    1. LA says

      August 25, 2015 at 8:05 pm

      This does look amazing. Who doesn't love chorizo? 🙂

      Reply
    2. Alanna and Co says

      August 21, 2015 at 10:12 am

      Looks delicious. I just ate and I'm hungry again!

      Reply
    3. Arielle says

      August 21, 2015 at 9:31 am

      Count me in for any recipe involving chorizo, white wine, garlic and paprika. Looks delish!

      Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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