Gordon’s stuffed chicken

I am a fan of Gordon Ramsay. There’s nothing else to say. I love his shows, I love his cooking, I love his attitude, and when I found his Ultimate Cookery Course and watched it. He doesn’t put measures and quantities but hey, improvisation is also important when you cook, isn’t it? And it’s just you and him in his very own kitchen, which is so romantic. So personal. So intimate. So exciting.

Anyway the recipe that looked the most interesting was his chorizo-stuffed chicken. Which I can’t have because I’m allergic to bell peppers, paprika is made with dried bell peppers and chorizo is made with paprika. But is this really a problem? Can’t I just put sausage in the stuffing instead? Turns out, I can. And it’s very, very good!


Now, make the filling.

Put some oil in the pan, heat, add the chopped onion and garlic. Cook until soft.
Add the sausage. For this recipe, I bought just the sausage filling, not the actual sausages because it was cheaper and easier – I would have emptied the sausages either way!

As soon as the sausage starts to separate and cook properly, add half a glass of white wine and let it evaporate.

Throw in the chopped tomatoes.
and then the cannelloni white beans. I used the ones from a can, rinsing and straining them, but I think if you make your own from the dried goods would be better. Add pepper, salt and fresh thyme.
Now just heat the filling – the beans don’t need to be cooked again. Mix well and let it sit while you prepare the chicken.
Rinse the chicken and pat it dry. Massage in the olive oil, lather it with salt (I use that verb to remind me to put more salt than I would normally, which always seems to be to little!) and pepper and rub it in. Gordon puts paprika on the chicken at this point, which I can’t … you know now. I’m allergic. But feel free to add some yourselves – it looked amazing!

When I make simple roast chicken with no filling I usually halve a garlic clove and rub it onto the skin, but since this chicken is stuffed and there’s garlic already in the recipe, I didn’t do it here.

Stuff the chicken and close it with a whole lemon.
I forgot to take a photo of the chicken just before I covered it: I put a glass of water, a glass of white wine, sprigs of fresh thyme and some stuffing in the pan under the chicken. Then I covered it tightly with aluminium and popped it in the oven.
After cooking at 180-200^C for about 1hr (even 75mins), remove the chicken, uncover it and rub some butter over the skin. Then, back in the oven!!
After another 30-45mins the chicken has become crispy and golden. It’s ready when the juices run clear (no blood!). Ours is definitely ready!

Squeeze the lemon in the juices, empty the chicken of the stuffing, carve and serve, spooning some of the lemony juices over the dish.

Et voila! Done. Not as easy or quick as my usual recipes, but that wasn’t tooooo difficult now, was it? And believe me, anyone that eats this will be impressed.

Let me know how it went!

Oh, by the by, here’s the video ^_*

2 Comments on “Gordon’s stuffed chicken

  1. Pingback: Magic Mayo | Full Of Daisies

  2. Pingback: Mayo crust | Full Of Daisies

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