Yields6 ServingsPrep Time10 minsCook Time1 hr 40 minsTotal Time1 hr 50 mins
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Roast chicken with chorizo and sage stuffing

Ingredients

 1.60 kg Whole Chicken
 1 D’Orsogna Natural Chorizo, finely chopped
 ¼ cup Extra virgin olive oil
 1 Onion, finely chopped
 1 Carrot, finely grated
 1 cup Fresh breadcrumbs
 50 g Unsalted butter, at room temperature
 ½ Bunch sage
 ½ Bunch flat-leaf parsley, finely chopped
 2 Garlic cloves, finely chopped
 ½ Finely grated zest of Lemon
 ½ tbsp Ground paprika

Method

1

Preheat the oven to 180°C.

2

Set aside whole chicken to bring to room temperature while preparing the stuffing. Add 1 tablespoon of extra virgin olive oil to a frying pan. Once the pan is hot, add chopped D’Orsogna Natural Chorizo and onion and continue to stir until soften. Remove from stove and set aside in a large bowl. To the bowl, add 2/3 of the sage, parsley, paprika, carrot, lemon, breadcrumbs and 25g of butter. Stir to combine then stuff the whole chicken with the stuffing mixture.

3

Spread the remaining 25g butter under the skin of the chicken and add the sage leaves under the skin. Place chicken in a large roasting pan and tie the legs together with kitchen string. Drizzle skin with the remaining 2 tablespoons of oil and season all over with salt. Roast for 1 hour 40 minutes or until chicken is deep golden and juices run clear when the skin is pierced with a skewer. Remove from oven and rest for 15 minutes, then carve and serve with the stuffing.

Ingredients

 1.60 kg Whole Chicken
 1 D’Orsogna Natural Chorizo, finely chopped
 ¼ cup Extra virgin olive oil
 1 Onion, finely chopped
 1 Carrot, finely grated
 1 cup Fresh breadcrumbs
 50 g Unsalted butter, at room temperature
 ½ Bunch sage
 ½ Bunch flat-leaf parsley, finely chopped
 2 Garlic cloves, finely chopped
 ½ Finely grated zest of Lemon
 ½ tbsp Ground paprika

Directions

1

Preheat the oven to 180°C.

2

Set aside whole chicken to bring to room temperature while preparing the stuffing. Add 1 tablespoon of extra virgin olive oil to a frying pan. Once the pan is hot, add chopped D’Orsogna Natural Chorizo and onion and continue to stir until soften. Remove from stove and set aside in a large bowl. To the bowl, add 2/3 of the sage, parsley, paprika, carrot, lemon, breadcrumbs and 25g of butter. Stir to combine then stuff the whole chicken with the stuffing mixture.

3

Spread the remaining 25g butter under the skin of the chicken and add the sage leaves under the skin. Place chicken in a large roasting pan and tie the legs together with kitchen string. Drizzle skin with the remaining 2 tablespoons of oil and season all over with salt. Roast for 1 hour 40 minutes or until chicken is deep golden and juices run clear when the skin is pierced with a skewer. Remove from oven and rest for 15 minutes, then carve and serve with the stuffing.

Roast chicken with chorizo and sage stuffing