Whole Roasted Chicken with Chorizo and Herb Stuffing


Whole Roasted Chicken with Chorizo and Herb Stuffing
Servings: 6


2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
1-2 chorizo sausages, finely chopped
2 cups breadcrumbs
1/4 cup chopped fresh herbs
1 egg
1/2 teaspoon salt
freshly ground black pepper

1 whole chicken
2 tablespoons olive oil
salt and freshly ground black pepper
1 cup chicken stock
1/2 cup dry white wine

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100012


The spicy chorizo in this recipe makes a heart-warming stuffing. For the herbs, I like to use parsley, basil, chives and thyme. When I stuff a bird, I don't do anything fancy like sewing or skewering the cavity closed. I just tie the legs together with a piece of string.


Preheat oven to 180C. Line a roasting dish with baking paper. Mix all the stuffing ingredients together and fill the cavity of the chicken. Rub the chicken with olive oil and season with salt and pepper. Place the chicken into the roasting dish. Add the chicken stock and wine to the dish. Cover with foil. Roast the chicken for 1 hour, then remove the foil and roast for a further 30 minutes or until the juices run clear when pierced in the thickest part. Baste occasionally with the liquid in the pan during cooking. Serve with crispy potatoes and a salad.



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