Stuffed Roast Chicken with Chorizo | Gordon Ramsay

one of the things i love about cooking and that keeps me excited after 25 years behind the stove is that there's always something new to learn every day new ingredients new techniques and new cuisines start off with the stuffing it's amazing how exciting a stuffed roast chicken can be because it keeps the chicken incredibly moist and gives a delicious texture inside the bird i'm going to start off with cured cereso this is a traditional spanish sausage and it's garlicky spicy incredibly meaty that gives a little bit of sort of richness to the stuffing get that cerezo in start cooking that down and getting all those oils out touch the olive oil in there to get it going right onions chopped add the onions to the ceriso and in a matter of seconds they'll change color as they soak up all the flavor that lovely spiciness has been stolen from that sausage now the onions smell incredible garlic garlic fresh thyme just hold it down and put your fingers on there and it's a really nice way of taking off all those nice fragrant little time flowers you can hear it crackling in the background these are cannellini beans they're waxy very soft and so delicious but very dense but for stuffing they're so robust nothing breaks down drain them off in they're going to take on all that juice as well from this freezer i'm going to season them now because they're very dense so it needs some help and that looks like it's a dish on its own good enough to eat now i want to sweeten things up a little bit tomatoes half dried in that sweetens up the stuffing beautiful the stuffing's ready look at the color everything looks spanish it looks delicious now stuffing the chicken i like taking off these little knuckles as the chicken cooks the skin stretches over the bone you can get a really nice drum and take off those little wingtips as well salt pepper so important now your stuffing i want to go right inside the chicken push it down this really helps to cook the bird evenly because you're pushing out all the empty spaces in the carcass and take a nice large lemon push the lemon in pick up the person's nose pull the skin over olive oil on top salt and pepper a teaspoon of paprika sprinkle it on and then get your hands and sort of rub that in and see what the paprika is doing to the chicken putting this like sweet spicy marinade it's not even roasted yet but it looks delicious 400 ml of white wine same quantity of water that helps the chicken to steam chicken in be generous with the time sprigs [Music] make sure the fall is folded tightly around the roasting tray so the chicken steams in the oven keeping it moist and juicy into the oven [Music] cook for one hour at 180 degrees with a foil on nice take it out and remove the full lid then give it another 30 minutes to crisp up that skin [Music] look at that it's so important to make sure you take that tinfoil off with half an hour to go beautiful pierce that open squeeze it in that delicious gravy mix that into the tray and sieve that that's really nice fragrant lemony spiced roasting juices to finish before we cut up the chicken take out that amazing stuffing [Music] incredible i'd have that with chicken over potatoes any day and then just get your chicken roasting juices now to cut the chicken up hold the drum and slice straight through and there's that wonderful drum and the thigh through the wishbone off slice with the point at an angle so you can see the texture of that amazing roast chicken just take my cooking juices just want to give a really nice sort of lemony flavor over my chicken and there you go a delicious very charming stuffed roast chicken [Music] start by thoroughly coating the fish in seasoned flour and then just roll it just touch looking for a springy firm texture

Channel: Gordon Ramsay

Views: 6,535,531

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Id: SrpR1qH3NN4

Length: 5min 29sec (329 seconds)

Published: Sat Oct 19 2013