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 gonna start off with cured chorizo. 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 chorizo in. Start cooking that down and getting all those oils out. A touch of olive oil in there to get it going. Right, onions. Chopped. Add the onions to the chorizo, 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 in. Fresh thyme. Just hold it down and get your fingers on there. And it's a really nice way of taking off all those nice fragrant little thyme flowers. You can hear it crackling in the background. These are cannellini beans. They're waxy, very soft. They're so delicious, but very dense. But for a stuffing, they're so robust, nothing breaks down. Drain them off. In. They're gonna take on all that juice as well from the chorizo. I'm gonna season them now because they're very dense, so it needs some help. 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 of everything. It's 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 wing tips as well. Salt, pepper. So important. Now, for your stuffing. I'm gonna 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 parsnip's nose. Pull the skin over. Olive oil on top. Salt and pepper. Teaspoon of paprika. Sprinkle it on and then get your hands and sort of rub that in. You'll 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 thyme sprigs. Make sure the foil is folded tightly around the roasting tray so the chicken steams in the oven, keeping it moist and juicy. Into the oven. Cook for one hour at 180 degrees with a foil on. Nice. Take it out and remove the foil lid. Then give it another 30 minutes to crisp up that skin. 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 a really nice fragrant, lemony, spiced roasting juices to finish. Before we cut up the chicken, take out that amazing stuffing. 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. Start by thoroughly coating the fish in seasoned flour. And then just roll it. Just touch, looking for a springy, firm texture.