CHORIZO-STUFFED ROAST CHICKEN
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!
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.