Gordon Ramsay’s Classic Roast Chicken

With Chorizo and Cannellini Bean Stuffing

Gordon Ramsay’s Classic Roast ChickenBelated 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….

Chorizo and Cannellini Bean StuffingIngredients for stuffing

Chorizo and Cannellini Beans StuffingCook chorizo in a skillet over medium high heat with a splash of olive oil.

Chorizo and Cannellini Beans StuffingAdd the onions to the chorizo and stir and let them soak up the chorizo flavour.

Chorizo and Cannellini Beans StuffingThen add chopped garlic, thyme leaves, and the beans

Chorizo and Cannellini Beans StuffingLastly, add the sun-dried tomatoes, stir briefly and set aside to cool.

Chorizo and Cannellini Beans StuffingThis is one of the best stuffings I’ve ever eaten. It’s a  must try…. (New Year Resolution: eat more beans….LOL)

Gordon Ramsay’s Classic Roast ChickenDrizzle 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.

Gordon Ramsay’s Classic Roast ChickenRemove the foil and continue roasting for another 30 minutes, to crisp up the skin. (I added some carrots and potatoes).

Gordon Ramsay’s Classic Roast Chicken

Ingredients

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

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
  • 1 teaspoon Hungarian paprika (Hungarian, highly recommended)
  • 250ml (1 cup) good quality white wine (I added 120ml)
  • 250ml (1 cup) water (I added 120ml)

Instructions

  1. Please watch Gordon Ramsay video for full instructions.
  2. Cook chorizo in a skillet over medium high heat with a splash of olive oil.
  3. 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. 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.
  4. 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.
  5. 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.
  6. Add 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).
  7. Remove the foil and continue roasting for another 30 minutes, to crisp up the skin. (I added some carrots in the last 30 minutes).
  8. 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.
  9. Remove stuffing from the chicken, into a bowl and then carve the chicken. Add some roasting juices to the stuffing. Serve.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

30 thoughts

  1. Your chicken looks perfect! I would like to learn to do this so will have to watch the video. I am glad things are going well for you and hope your holidays were good!

    1. Ha ha there are hundreds of stuffing without bread as an ingredient. This is the best one I’ve had in a long time. Have a wonderful weekend!
      liz

    1. Happy New Year, Gretchen
      Boy, ain’t I happy to see you. I hope you’re enjoying the new year.
      That stuffing is simple but super delicious. You should try it some time.
      Pass my warmest regards to your family and enjoy the weekend.
      Liz

  2. Hello! Missed ya too! We are rainy and grey here, with a smattering of sunny, cold days…this dish looks wonderful, the stuffing looks like it could stand alone as it’s own meal! I’m a chorizo fan! Have a great week!

    1. Ha ha thanks for missing me. You make me feel so special!!! Everywhere around me is white. It’s been snow-snow-snow and snow again. I actually had that stuffing for lunch yesterday. It’s totally awesome. Have a fantastic week!
      Liz

    1. Thank you. I’ve just been admiring the great photos you have on your blog. Keep up with the great job you’re doing. Have a lovely week!
      Liz

  3. Oh yummy! As I’m sitting looking out at the surf here in Hawaii, I’m envisioning changing my mind about where to go and what to have for supper tonight and all the problems trying to chase it down. Maybe I’ll just come to your place! Realistically, I think I will continue to keep it at the back of my mind while I enjoy my salad! Glad to see your post Liz!

    1. Hi Sandy,
      I really envy you. Hawaii of all places wow! I can just imagine what it feels like out there. I hope soon, I can start globe trotting like you. One day, I shall cook dinner for you, of course. The world is such a small village you know. I’m having a salad with spinach-apple soup for lunch, today. I made it this morning after shovelling snow for 1 hour. I’m glad today is nice and sunny. It feels like another world. Yesterday the roads were terrible and we went out for dinner. The restaurant was empty. We had all the waiters to ourselves. Have a lovely day and thanks so much for popping by.
      Warm regards,
      Liz

      1. Tomorrow is our last day here, then we fly on to Australia….Brisbane actually. A friend will pick us up and drive us up to where we will be staying. I will be posting more photos on the blog. Still under the weather with this lung inflammation. Could be worse, I could e at home in the cold and rain! Will be thinking about you, hoping spring comes early this year!

        1. Oh have a pleasant flight to Brisbane. I wonder what the weather is like there-just googled it. Today you’ll be having a high of 28C how perfect. It’s not too cold here today and the roads are nice after the snow melted. It was about 3C yesterday. I hope you’ll be feeling better soon. Keep warm and take good care of yourself!
          Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s