Roasted Chicken with Chorizo and Bread Stuffing

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This roasted chicken is stuffed with a tangy and flavorful chorizo and bread stuffing. The homemade mushroom gravy takes this dish to the next level.

Inactive preparation time: 4 hours to overnight
Cooking time: 2 hours
Serves 4 to 6

INGREDIENTS
For the Roasted Chicken

2 liters water
25 grams salt
25 grams sugar
1 piece lemon
1 piece orange
1 whole chicken,
10 grams thyme leaves, dried
10 grams rosemary leaves, dried

For the Gravy
75 grams butter
30 grams all purpose flour
100 grams fresh button mushrooms, sliced
150 mL chicken stock or water
50 mL all purpose cream

For the Stuffing
30 mL olive oil
150 grams Spanish chorizo, cut into small cubes
30 grams white onion, finely diced
30 grams celery stalks, finely diced
5 grams thyme leaves, dried
5 grams rosemary leaves, dried
2 cans condensed milk
50 grams butter
salt and pepper to taste
half loaf of white bread, crust removed and cut into cubes

PROCEDURE
For the Brine
In a deep container, prepare the brining liquid by combining water, salt, sugar, lemon and orange juice squeezed. Add the chicken, make sure it is completely covered in the liquid. Store in the chiller covered for a minimum of 4 hours up to overnight.

For the Stuffing
1 Heat oil in a heavy bottom sauce pan, sauté the chorizo until it has rendered its own fat. Add the white onions, celery, thyme, and rosemary. Continue to sauté for 5 minutes.
2 Add condensed milk, and butter. Let it simmer for 8 minutes before adding the cubed white bread. Take off the heat and mix well until bread is soaked. Let it cool before stuffing the chicken.

For the Roasted Chicken
1 Once cooled, prepare the chicken by seasoning the inside cavity with salt, pepper, thyme, and rosemary. Place half of the butter between the skin and breast meat.
2 Generously stuff the chicken with chorizo and bread stuffing. Tie the legs together to ensure even cooking
3 Roast the chicken in a preheated oven at 160°C for about 1 hour. Best to check every 20 minutes. Once chicken is cooked, let it rest for a few minutes.

For the Gravy
1 Prepare the mushroom gravy by adding the remaining butter and sautéing the fresh button mushrooms in the roasting pan with the drippings.
2 Add flour and chicken stock, stir constantly and simmer until the gravy has reached velvety consistency. Finish with all purpose cream.
3 Serve the chicken in a large serving plate with gravy in separate sauce boat

Recipe by Chef Benjo Tuason of Sobremesa
Photography by Karlo Cadang
Shot on location at Sobremesa

This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.