• sandrabrandalise


Updated: Mar 24, 2019

COOKBOOK: Women’s weekly ROAST cookbook

I dont enjoy eating chicken stuffing unless its my own. I find it tasteless with a whole lot of breadcrumbs to increase the volume.

Now chorizo stuffing was calling out my name! I couldn’t get enough in the cavity! Absolutely delicious! It will certainly be one of the nicest stuffings I’ve made!



Serves 4

20g butter

1 medium onion, finely chopped

2 chorizos (180g) diced 1cm pieces

1 1/2 cups breadcrumbs

1/2 cup ricotta cheese (or for a lighter choice, sour cream)

1 egg, beaten

1/4 cup fresh chopped parsley

1/4 cup roasted slivered almonds

1.7kg whole chicken

Melt butter in frying pan. Fry onion until soft. Add chorizo and parsley, stir for 1 minute. Take off heat.

Add to same pan, slivered almonds, ricotta cheese, breadcrumbs and egg. Combine well.

Trim any excess skin. Add stuffing in cavity chicken and press down with a spoon.

I had rubber the chicken with saffron and paprika & butter onto the skin.

Bake in oven for1hr - 1 1/2hrs in moderater oven.

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