Roast chicken with chorizo stuffing

Roast chicken with chorizo stuffing
  • Serves icon Serves 4
  • Time icon Takes 20 min to make and 1½ hours to roast

The chorizo stuffing gives this classic roast chicken recipe a flavour-packed punch.

Nutrition: per serving

Calories
604kcals
Fat
15.9g (4.5g saturated)
Protein
87.8g
Carbohydrates
23.1g (3.2g sugars)
Salt
2.2g
Calories
604kcals
Fat
15.9g (4.5g saturated)
Protein
87.8g
Carbohydrates
23.1g (3.2g sugars)
Salt
2.2g

Ingredients

  • 50g piece chorizo, roughly chopped
  • 1 small red onion, finely chopped
  • 40g fresh white breadcrumbs
  • 3 pieces roasted red pepper in oil, drained and chopped
  • 3 tbsp chopped fresh flatleaf parsley
  • 1 free-range egg yolk
  • 1.5kg whole free-range chicken
  • 1 lemon, quartered
  • 2 tbsp plain flour
  • 150ml red wine
  • 600ml chicken stock, hot

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Mix together the chorizo, onion, breadcrumbs, red pepper, parsley and egg yolk, then season. Loosen the skin at the neck end and pack in the stuffing, forming a nice rounded shape. Fold the skin back down and secure it underneath the bird with a skewer or a couple of cocktail sticks.
  2. Pop the lemon quarters into the body cavity. Season the chicken, put in a roasting tin and cook for 1½ hours, until golden and cooked through. Rest for 5 minutes.
  3. Meanwhile, strain the juices and fat from the roasting tin and allow to settle. Skim off all but 3 tablespoons fat. Put the tin back on the hob, add the 3 tablespoons fat and whisk in the flour. Stir in the wine and bubble rapidly, then add the pan juices and stock, and cook for 10 minutes until thickened.
  4. Carve the chicken and serve with the gravy and some roast potatoes and green beans, if you like. 

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