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Roast chicken with chorizo stuffing

Name: Roast chicken with chorizo stuffing
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4
Cuisine: Spanish recipes
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

Published: 30 Apr 08
Updated: 18 Mar 24

Instead of say, sausagemeat or bacon, the spicier chorizo stuffing gives this classic roast chicken recipe a flavour-packed punch.

Easy
May 2008

Test kitchen approved

Serves 4
Takes 20 min to make and 1½ hours to roast

Instead of say, sausagemeat or bacon, the spicier chorizo stuffing gives this classic roast chicken recipe a flavour-packed punch.

Dairy-free recipes

Nutrition: per serving

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

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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

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Method

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.
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.
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.