Spice up a classic roast chicken with chorizo stuffing

The chorizo stuffing and the spice mix give this classic roast chicken a flavour-packed punch, making it ideal for a weekend family dinner or any special occasion.

Bord Bia is highlighting the versatility of chicken with its 'make it your way' campaign, and this recipe is sure to become a favourite.

Serves: six. Time: 1 hour 45 minutes.


1 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

500ml 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

To serve

Roast potatoes with whole garlic cloves, roasted peppers, and red onions


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 three to four 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 foil and place in the preheated oven.

After one 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.

To make the gravy: Skim all but one tablespoon of fat from the juices in the roasting tin, then sprinkle in a tablespoon of flour. Cook for a couple of minutes and then add in the remaining 350ml stock or water and bring to the boil, stirring and scraping to loosen the caramelised meat juices.

Simmer for two to three minutes and season to taste. Strain into a gravy boat, discard the vegetables and serve.

Nutritional analysis per serving: Energy 818kcal; protein 45g; fat: 39g (14.1g saturated ); iron 2.8mg; carbohydrate 74g.


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