With Chorizo and Cannellini Bean Stuffing
Belated New Year Greetings! I had this lovely roast chicken for dinner last night and it was so delicious, I thought I should share the recipe with you. I love roasting chicken. I think it’s because I’m lazy so once the chicken is in the oven I lounge on the couch and watch my favourite shows.
I love everything about this chicken. The addition of good quality white wine. The excellent aroma from the thyme sprigs, the tangy lemon flavour, the bright red colour from Hungarian paprika and most of all the cannellini and chorizo stuffing. I had the left over stuffing for lunch today, with one roast potato. If you want to experience what we did please watch the Gordon Ramsay video. I’m sure most of you will love it. I wish you a wonderful week. It has been snowing non-stop today so our roads are mushy and slushy but all the same life is good. I look forward to seeing what you’ve been up to since mid-December last year. I have missed you all….
Please watch Gordon Ramsay’s video for full instructions.
Gordon Ramsay’s Classic Roast Chicken
Ingredients for Chorizo and Cannellini Bean Stuffing
- 1 cured Spanish chorizo, diced into cubes
- A splash of olive oil
- I large onion chopped
- 4 cloves garlic finely chopped
- 1 x 540ml (19 fl oz) can cannelloni beans, drained
- Leaves from several thyme sprigs
- 1/3 cup chopped sun-dried tomatoes
Ingredients for Roast Chicken
- 1.7-2kg (3.5-4.4 Ib) whole chicken, washed and patted dry.
- Salt and freshly ground black pepper
- Chorizo stuffing, above
- 1 small lemon cut into halves
- Some olive oil to drizzle on the chicken
- 1 teaspoon Hungarian or regular paprika (Hungarian, highly recommended)
- 120ml (½ cup) good quality white wine (recipe calls for 250ml)
- 120ml (½ cup) water (recipe calls for 250ml)
- To make the stuffing: cook the chorizo in a skillet over medium high heat with a splash of olive oil. Add the onions, stir and let them soak up the chorizo flavour. Then add the chopped garlic, thyme leaves, and the beans. Season with salt and pepper and let the beans soak up flavour as you stir. Lastly add the sun-dried tomatoes, stir briefly and set aside to cool.
- Sprinkle the inside of the bird liberally with salt and pepper, then stuff the bird, leaving a little space for the lemon. Push the lemon in and close the cavity with toothpick or small skewers. Truss the chicken.
- Drizzle or brush olive oil liberally over the whole chicken. Sprinkle salt, pepper and paprika evenly over the chicken and massage all over with your hands.
- Add the wine and water to the roasting pan. Place the chicken in the middle, arrange several sprigs of thyme round the chicken and cover the roasting pan tightly with a foil. Roast with foil on for 1 hour 15 minutes, at 360ºF (180ºC). (I added 8 large potatoes to the roasting pan).
- Remove the foil and continue roasting for another 30 minutes, to crisp up the skin. (I added some carrots in the last 30 minutes).
- Remove chicken from roasting pan and set aside to rest. Remove lemon from cavity and squeeze lemon juice into the roasting juices. Pour the roasting juices into a bowl and season with salt and pepper.
- Remove stuffing from the chicken and place into a bowl and then carve the chicken. Add some roasting juices to the stuffing. Serve.
- Last Updated: February 18, 2019
Step By Step Photos
Ingredients for the stuffing
Cook chorizo in a skillet over medium high heat with a splash of olive oil.
Add the onions to the chorizo and stir and let them soak up the chorizo flavour.
Then add chopped garlic, thyme leaves, and the beans
Lastly, add the sun-dried tomatoes, stir briefly and set aside to cool.
This is one of the best stuffings I’ve ever eaten. It’s a must try…. (New Year Resolution: eat more beans….LOL)
Drizzle or brush olive oil liberally over the whole chicken. Sprinkle the salt, pepper and paprika evenly over the chicken and massage all over with your hands.
Remove the foil and continue roasting for another 30 minutes, to crisp up the skin. (I added some carrots and potatoes).
myfavouritepastime.com Last Updated: February 18, 2019