March 26, 2014

Gordon Ramsay's Stuffed Roast Chicken

Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
A classic roast chicken is something everyone should know how to make. This recipe has a bit of a twist and comes from Gordon Ramsay. It's succulent, flavorful, and not at all dry - which can be a hurdle when roasting a full chicken. Be sure to roast it right side up! You'll see below that I had a bit of an issue...

Gordon Ramsay's Stuffed Roast Chicken
Recipe from The Cookery Bookery
Ingredients - the Stuffing:
  • Olive oil
  • 7-oz. Chorizo, skinned and cubed
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Bunch of thyme sprigs
  • 2 14-oz. cans of cannellini beans, drained
  • 7-oz. sun-dried tomatoes in oil
  • sea salt and freshly cracked pepper
Ingredients - the Bird:
  • 1 large free-range chicken (if available), about 4.5 lbs
  • 1 lemon
  • Olive oil
  • 1 tsp paprika, smoked or sweet
  • 1.7 cups white wine
Directions - the Stuffing:
Preheat the oven to 350f. While preheating, heat olive oil in a large frying pan, add the Chorizo, and sauté for about 3 minutes until golden. Add the finely chopped onion, cooking until softened, then add the garlic. 
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Cook for a few more minutes then add the leaves from 3 thyme sprigs. Stir in the drained cannellini beans and season with salt and pepper. 
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.comGordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Warm the mixture through for a few minutes, then add the sun-dried tomatoes and a tablespoon of their oil. Stir to combine then remove from heat. Set aside until you're done preparing the chicken.
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Directions - the Bird:
Season the cavity of the bird with salt and pepper, then fill it with the Chorizo mixture and stick a whole lemon in the opening, tucking the excess skin over it.
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Drizzle olive oil over the chicken then sprinkle it with paprika and salt and pepper. Rub into the chicken skin to coat the bird. You'll see here that I stupidly seasoned the back of this chicken, which resulted in me also roasting it wrong side up. Double check before you begin - its knees and wings should be open to you, like it's trying to give you a hug.
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Pour white wine and about 3/4 cup water into a roasting tray, seasoning the water with salt and pepper and the rest of the thyme sprigs. Add the chicken, cover with foil and roast for an hour in the oven. (See how obvious it is that the chicken is upside down?)
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
After an hour, remove the foil from the chicken and baste with the roasting juices. Turn the oven up to 400f and roast for another 25-30 minutes until the skin is golden brown and juices run clear. Remove from the oven and let rest for 15 minutes before serving.
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Take the lemon out of the chicken and squeeze it into the pan juices. Whisk together to create a light gravy. 
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Remove the stuffing from inside the chicken, carve the chicken, and plate!
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
Gordon Ramsay's Stuffed Roast Chicken | hardparade.blogspot.com
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8 comments:

  1. Aimee, this recipe looks so savory and delicious! I looks like you roasted that bird perfectly! :) I love cooking whole chickens to have in the fridge for the week for leftovers and this looks like a great new recipe for me to try. I've been loving chicken and sausage recently!

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  2. thank you! hopefully the next time i make it, the bird is turned right side up! let me know if you try out this yummy recipe :)

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  3. that looks amazing.I think the upside down thing is funny it's like he's getting a tan on his back. I'm absolutely loving your blog--I followed you via bloglovin'!


    <3 Haley
    http://haleyhere.blogspot.com

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  4. Thanks for this - I was really annoyed that channel 4 didn't seem to have put the recipe on their website! Looking forward to making it, yum yum yum.

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  5. I made this a couple of days ago, roasted right way up! BUT I squeezed the lemon into the sauce and it went too sour! So my tip for next time is not to add juice of the whole lemon without tasting! But the chicken was amazing, and stuffing would stand alone as a dish! My family devoured it!! Only stripped carcass left!

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  6. next time, mine will be roasted right side up, too! i'm glad your whole family devoured it and i completely agree - the stuffing alone is soooo delish. good point about the lemon :)

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  7. Ehh, right-side up is over-rated! I bet with the back up, the chicken breast had no chance of drying out!

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  8. true! it was deliciously moist (even though i don't like that word) :)

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