The chorizo stuffing and the spice mix give this classic roast chicken a flavour-packed punch. This recipe was produced by Bord Bia.
Ingredients
Roast Chicken:
- I x 2kg chicken
- 50g butter
- 100g chorizo, skinned and cubed
- 1 onion, peeled and finely chopped
- 1 tablesp. thyme leaves, chopped
- 1 tablesp. parsley leaves, chopped
- 3 sage leaves, chopped
- Salt and freshly ground black pepper
- 150g breadcrumbs
- 1 onion, roughly chopped
- 500mls stock or water
- 1 tablesp. flour
Spice Mix:
- 1 teasp smoked paprika
- 1 teasp. garlic granules
- 1 teasp. cumin
- Salt and freshly ground black pepper
- 1 tablesp. rapeseed or olive oil
Method
Set the oven to Gas Mark 4, 180°C (350°F).
To make the stuffing:
- Melt the butter in a good sized saucepan.
- Fry the onion for 3-4 minutes until it begins to soften then add the chorizo and cook for another minute or two.
- Place the breadcrumbs in a medium sized bowl.
- Remove the onion and chorizo from the heat and add them to the bowl with the breadcrumbs.
- Add in the herbs and seasoning.
- Stir well to mix.
- Allow the stuffing to cool before packing it into the body cavity of the chicken. Fold over any loose skin to close. Secure with a cocktail stick.
To make the spice mix:
- Mix the smoked paprika, garlic granules, cumin, salt, a little pepper and a tablespoon of oil in a small bowl.
- Then brush this over the body and legs of the chicken.
- Place in a roasting tin.
- Add the chopped onion to the tin then pour in 150ml of the water or stock.
- Reserve the rest for the gravy.
- Cover loosely with tin toil and place in the preheated oven.
- After 1 hour, remove the foil from the chicken, baste with the roasting juices.
- Roast, uncovered, for another 20 minutes until the skin is golden brown and the juices from the thighs run clear.
- Remove from the oven, place the chicken on a carving board and keep warm while you make the gravy.
