Stuffed Roast Chicken with 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.

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!!!