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.
As soon as the sausage starts to separate and cook properly, add half a glass of white wine and let it evaporate.
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.
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 ^_*
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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