Emerils Chorizo Stuffed Chicken Food

EMERIL'S CHORIZO STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• In a large saute pan, heat the oil.
• When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
• Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
• Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
• Soak the bread for about 10 to 15 minutes.
• Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
• Combine the bread and remaining stock with the Sauteed mixture.
• Mix well.
• Season the dressing with salt, cayenne and a pinch of crushed red pepper.
• Stir in the parsley.
• Cook, stirring, for 2 to 3 minutes.
• Remove from the heat and cool completely.
• After the mixture has cooled, stir in the egg.
• Season the entire chicken with salt and pepper.
• Stuff the cavity of the chicken with the stuffing.
• Using butchers twine, tie the chicken to secure the cavity, legs and wings.
• Place the chicken in the oven and roast for about 1 hour.
• Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
• Remove the chicken from the oven and carve the chicken into serving portions.
• Serve the roasted chicken with the stuffing.

EMERIL LAGASSE CHORIZO STUFFING

Steps:

• Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

CHORIZO STUFFED ROASTED CHICKEN

Steps:

• Preheat oven to 400 degree Fahrenheit.
• Heat the oil in a large saute pan over medium heat.
• Add the pork and chorizo and cook until completely browned , about 3 minutes.
• Add the onions, celery, and bell pepper, and cook, stirring until the vegetables are soft, about 5 minutes.
• Add the garlic and cook for 1 minute. Remove from heat.
• Put the bread in a large rectangular glass baking dish and pour in the chicken stock.
• Soak for 10 to 15 minutes.
• Remove and squeeze each slice, reserving the stock.
• In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper, and the crushed red pepper. Stir in the parsley. Let cool completely season again with salt and pepper. Add the egg and mix thoroughly.
• Season the chicken generously with salt and black pepper. Stuff the cavity with the sausage mixture.
• Close the cavity and cross the legs, securing them with the butchers twine.
• Put the water in the bottom of a roasting pan and place the chicken in the center of the pan.
• Bake until the chicken browns evenly, about 1 hour.
• Reduce the heat to 375 degree Fahrenheit and continue to bake until it becomes very tender and the juices run clear, about another hour.
• Let the chicken rest for a few minutes before carving into serving pieces.
• Serve with stuffing.

LEMON ROAST CHICKEN WITH CHORIZO STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
• Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
• Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
• Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
• After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
• Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.