Chorizo Stuffed Roasted Chicken Recipes

ROAST CHICKEN STUFFED WITH CHORIZO

Steps:

• Preheat the oven to 250°F.
• First, make the stuffing. Heat a little olive oil in a large frying pan, add the chorizo and fry for about 3 minutes until turning golden. Add the onion and cook for a minute or two until softened, then add the garlic-Cook for a further couple of minutes before adding the leaves from thyme sprigs. Stir in the cannellini beans, seasoning well. Cook for a minute or two to warm through. Add the tomatoes and a couple of tablespoons of the oil they are stored in. Stir to combine, then remove from the heat.
• Now prepare the chicken. Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it. Drizzle the chicken with olive oil, sprinkle over the paprika, and season with salt and pepper. Rub into the chicken skin.
• Pour the wine and about 7oz. of water into a roasting tray and season. Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the preheated oven.
• After 1 hour, remove the foil from the chicken, baste with the roasting juices and turn the oven up to 400°F. Roast for another 25-30 minutes until the skin is golden brown and the juices from the thigh run clear. Remove from the oven and rest for 15 minutes before serving.
• Remove the lemon from the chicken cavity and squeeze the juice into the pan juices. Whisk together to create a light gravy if you prefer a thicker gravy, reduce over high heat.

CHORIZO STUFFED ROASTED CHICKEN

Steps:

• Preheat oven to 400 degree Fahrenheit.
• Heat the oil in a large saute pan over medium heat.
• Add the pork and chorizo and cook until completely browned , about 3 minutes.
• Add the onions, celery, and bell pepper, and cook, stirring until the vegetables are soft, about 5 minutes.
• Add the garlic and cook for 1 minute. Remove from heat.
• Put the bread in a large rectangular glass baking dish and pour in the chicken stock.
• Soak for 10 to 15 minutes.
• Remove and squeeze each slice, reserving the stock.
• In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper, and the crushed red pepper. Stir in the parsley. Let cool completely season again with salt and pepper. Add the egg and mix thoroughly.
• Season the chicken generously with salt and black pepper. Stuff the cavity with the sausage mixture.
• Close the cavity and cross the legs, securing them with the butchers twine.
• Put the water in the bottom of a roasting pan and place the chicken in the center of the pan.
• Bake until the chicken browns evenly, about 1 hour.
• Reduce the heat to 375 degree Fahrenheit and continue to bake until it becomes very tender and the juices run clear, about another hour.
• Let the chicken rest for a few minutes before carving into serving pieces.
• Serve with stuffing.

LEMON ROAST CHICKEN WITH CHORIZO STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
• Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
• Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
• Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
• After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
• Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.