Looking for a new recipe for your Sunday Roast Chicken? Try this Chorizo Stuffed Roast Chicken, from mum of 2, Judy Kavanagh.
I’m sure you all have your own version of Roast Chicken that works. I tend to do mine differently every time, sometimes I season the bird and then squeeze the juice of a lemon over it and then stuff the cavity with the lemon halves. Other times I make a straight up bread stuffing and stuff it, then on other occasions I place lots of unpeeled cloves of garlic and bay leaves inside and all around the chicken, smother the breast in butter salt and pepper and then half way through cooking I put chunks of potato all around the roasting tin. The potatoes soak up all the buttery garlicky juices, always lovely.
A Simple Stuffing for Roast Chicken The addition of chorizo to this stuffing is something I have been doing for the past few months, it brings an extra dimension to the stuffing and gently flavours the chicken too. For chicken sandwiches late at night or the next day this stuffing is divine!!
- 1 small onion finely chopped
- 1½ oz/40g butter
- 4oz/125g bread crumbs
- 1tblsp fresh sage or 1½ tsp mixed dried herbs
- Salt and pepper
- 1 Chorizo sausage
- 1 x 3½ lb/ 2.3 kg free-range or organic chicken
- salt and pepper and butter
Slice the chorizo and fry in a little oil over a medium heat, until golden, drain on kitchen paper and leave to one side. Melt the butter in a small saucepan and sweat the onions for about 5 minutes until soft but not browned.
Add the breadcrumbs, herbs, chorizo if using, salt and pepper and cook for 2 mins, stirring. Allow to cool before stuffing the chicken. Preheat your oven to 220°C.
Stuff your chicken with the bread stuffing and season salt and pepper, put small knobs of butter all over the breast, legs and thighs and wings. Place in your pre-heated oven for 20 minutes at the high heat then reduce the heat to 180°C and roast for 1 ½ hours, basting occasionally. The timings for roast chicken are 20 minutes per 1lb/450g and 20 minutes extra.
In order to check whether or not your chicken is cooked, get a skewer and pierce the thickest part of the thigh, if the juices run clear your chicken is cooked. Allow to rest in warm place for 15 minutes before carving.
Recipe provided by Judy Kavanagh from Pure Potential
If you have tried this recipe let us know what you thought of it in the comments below