Chorizo stuffed roast chicken

Stuffing chicken to roast is a very popular way of preparing it, although health and safety advisors say not to stuff the cavity because the chicken won't cook through properly. However, I find that as long as I don't over-stuff the bird and roast it on a metal rack, the chicken cooks through perfectly well. If you have any doubts just stuff the neck area and perhaps between the legs and the trunk. This Spanish-style Chorizo stuffed roast chicken is really tasty, perfect for a family roast dinner. Serve with steamed rice or mashed potatoes and a salad.

Print Recipe

Prep Time 10

Cook Time 1 30

Resting Time 4

Total Time 1 50

Servings: 6 people

Cuisine: Spanish

Calories: 1234

Ingredients Method

Ingredients

1 medium whole chicken about 1.5kg
50 g chorizo sausage
1 small red onion
20 g breadcrumbs can be gluten-free
3 slices of roasted/grilled red pepper can be from a jar
3 Tbsp chopped parsley
1 egg yolk
1 lemon
For the gravy:
2 Tbsp flour or cornflour
150 ml red wine
300 ml chicken stock approx

Method

Preheat the oven to 180°C.
Skin the sausage, then coarsely chop. Dice the roasted pepper into cubes. Finely chop the onion and red pepper. Mixed all these with the breadcrumbs and egg yolk. Season to taste.
Wipe dry the chicken with kitchen towel. Loosen the skin around the neck and breast, then fill with the stuffing and tighten with a small meat skewer. You can stuff the area between the thighs and the torso too (under the skin) if you like, but don't tie the legs together then!
Quarter the lemons and put these into the cavity.
Season the chicken with salt, rub it with some oil and roast for about 90 minutes, until golden and clear juices run from the thighs.
Remove from the oven and rest (covered) for 15 minutes.
Meanwhile, make some gravy from the pan juices, wine, flour and chicken stock. Cook it for about 10 minutes until you get a thick, smooth sauce, then strain it through a sieve if you like.
Carve the chicken and serve with the stuffing and the gravy.