If you're looking to impress your family and friends with a show-stopping meal, look no further than Gordon Ramsay's Stuffed Roast Chicken! This succulent dish combines tender, juicy chicken with a savory stuffing that’s bursting with flavor. Perfect for special occasions or a cozy family dinner, this recipe will elevate your culinary skills and leave your guests raving. With just a few simple ingredients and some expert tips, you can transform an ordinary chicken into a gourmet masterpiece. Ready to take your cooking to the next level? Let’s dive into the delicious details!
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: British
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 cups bread crumbs
- 1 cup cooked sausage, crumbled
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine bread crumbs, crumbled cooked sausage, finely chopped onion, minced garlic, chopped rosemary, and thyme. Mix thoroughly until all ingredients are well incorporated.
- Carefully pat the chicken dry with paper towels to ensure crispy skin. Season the chicken inside and out generously with salt and pepper.
- Gently loosen the skin of the chicken breast and thighs using your fingers, creating pockets for the stuffing.
- Carefully stuff the prepared bread crumb mixture under the skin and inside the cavity of the chicken, ensuring even distribution.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body to ensure even cooking.
- Place the stuffed chicken in a roasting pan, breast side up. Drizzle generously with olive oil and sprinkle additional salt and pepper on the skin.
- Roast in the preheated oven for approximately 1 hour and 15-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove from the oven and let the chicken rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Carve the chicken and serve hot, garnishing with fresh herbs if desired.
Tips
- Bring the Chicken to Room Temperature: Before cooking, remove the chicken from the refrigerator and let it sit for about 30 minutes. This helps ensure even cooking and a crispy skin.
- Dry the Chicken Thoroughly: Pat the chicken dry with paper towels before seasoning. This step is crucial for achieving that golden, crispy skin everyone loves.
- Season Generously: Don’t be shy with the salt and pepper! Season both inside and out to enhance the flavors of the chicken.
- Stuff Evenly: When stuffing the chicken, make sure to distribute the stuffing evenly under the skin and inside the cavity. This ensures that every bite is packed with flavor.
- Truss for Even Cooking: Tying the legs together and tucking the wing tips helps the chicken cook evenly, preventing the tips from burning while ensuring the meat stays juicy.
- Use a Meat Thermometer: To guarantee perfectly cooked chicken, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) at the thickest part of the thigh.
- Let It Rest: After roasting, allow the chicken to rest for 15-20 minutes before carving. This helps the juices redistribute, resulting in a more flavorful and moist chicken.
- Garnish for Presentation: For an extra touch, garnish your carved chicken with fresh herbs before serving. It adds a pop of color and freshness to the dish!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
