Gordon Ramsay S Stuffed Chicken Food

GORDON RAMSAY'S STUFFED CHICKEN RECIPE

Steps:

• Heat oil in a pan and add the chorizo to it. Cook it for about 3 minutes until it turns golden brown.
• Then, add onions to it and cook them for about 2 minutes. After that, add the garlic and cook for another couple of minutes
• When it's cooked, add thyme leaves, cannellini beans, sea salt, and pepper to it
• Cook them for a minute or two and then stir in the tomatoes along with some of the oil they were stored in.
• Stir them for a minute and then remove the pan from heat.
• Stir them for a minute and then remove the pan from heat
• Take the whole chicken and season its cavity with salt and pepper. Then, fill the cavity with the chorizo stuffing and also place one whole lemon inside it.
• Drizzle olive oil over the chicken and sprinkle cayenne pepper, salt, and pepper over it. Rub the oil and seasoning so that all the chicken gets covered with it. Also, rub the remaining thyme leaves over it.
• Take a roasting tray and pour wine and 200 ml water in it. Also, add a bit of seasoning
• Place the chicken on the tray and cover it with foil.
• Place the chicken on the tray and cover it with foil.
• After an hour, take the chicken out of the oven and remove the foil. Turn the temperature of the oven up to 200℃. Also, baste the chicken in the juices from the pan.
• Place the chicken without the foil in the oven and roast it for another 30 minutes.
• When it is roasted, take it out and let it rest for 15 minutes
• Take the lemon out of the cavity and squeeze it into the juices in the tray.
• You can whisk the juices over low heat in a pan to make gravy.
• Cut the chicken and serve it with the gravy. Your roasted stuffed chicken is ready.

GORDON RAMSAY'S STUFFED CHICKEN

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
• Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly.
• Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned.
• Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
• Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.

GORDON RAMSAY'S STUFFED CHICKEN BREAST RECIPE

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
• Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2 hrs to firm up slightly.
• Heat the oven to 180°C (gas mark 4) and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
• Rest the chicken, covered with foil, in a warm place for 5-10 mins. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens and light mashed potatoes or a zesty couscous.

CHICKEN BALLOTTINES WITH SAGE & PANCETTA

Steps:

• Firstly neaten the ends of the drumsticks. Using a small sharp knife, make a cut all around each chicken leg, about 4cm up from the knuckle end. Holding the leg like a gun, squeeze it tight to pull the skin taut, then scrape down to the bottom of the bone to remove the tendons and clean the bone, turning the leg as you go (scissors are good for cutting the tendons). Now position your knife across the bottom of the exposed bone and bash the knife with a rolling pin or meat mallet - the bone will break smoothly.
• Lay the chicken legs skin-side down, pull the flaps of skin back and cut the flesh with a very sharp small knife on either side of the thigh bone using a shaving action. Once the bone is exposed, prise it out, then twist and snap it with your fingers to free it from the drumstick. If it doesn't snap clean you may have to cut it. You now have a part-boned chicken leg.
• Lightly sauté the mushrooms in a little hot olive oil for about 5 minutes until lightly browned, season well and leave to cool. Open out the boned chicken legs and spoon in the mushrooms. Cut the end off each chipolata and squeeze the sausagemeat over the mushrooms, using the chipolata skin as a piping bag. Push sausagemeat with your fingers right to the top of the thigh, then close the flaps and pull the skin across to secure. Now roll the legs over to make the parcels as neat as possible, then hold the exposed bone and straighten out each leg.
• Cut 4 sheets of foil (enough to wrap each chicken leg comfortably). Lay 6-7 rashers of pancetta down the centre of each sheet, overlapping slightly, then put the chicken legs crossways over the pancetta and top each leg with 2 sage leaves. Lift up the edge of the foil that is furthest away from you, bring it over the chicken and press down on the chicken, so that the pancetta comes away from the foil and sticks to the chicken. Repeat with the other side of the foil so the chicken legs are all wrapped in pancetta.
• Roll each leg in the foil, tucking it in and pressing it tight to the chicken to form a neat cylinder. Lift the cylinder up by the bone at one end and roll the foil at both ends, twisting to make a cracker shape.
• Preheat oven to fan 200C/conventional 220C/gas 7. Put the chicken parcels on a baking sheet and roast for 15 minutes, turning them twice. Turning them like this ensures they will be evenly coloured. Turn the oven down to fan 160C/conventional 180C/gas 4 and roast for a further 30 minutes, turning once. Remove and allow to stand for 10 minutes. Unwrap, tipping the juices on to a plate.
• Heat 1 tbsp oil and a knob of butter in a non-stick sauté pan until hot and foaming. Put the chicken legs in the pan and brown over a high heat on all sides, basting frequently and turning with a pair of tongs. As they start to brown, add a few small knobs of butter one at a time to the fat in the pan (adding the butter a little at a time keeps it fresh and prevents scorching). Lift the chicken legs from the pan and roll them around in the juices on the plate so they pick up a nice glaze.
• Cut the stuffed thigh meat of each chicken leg on the diagonal into 3 slices each. Don't slice the meat too thin or it will get cold. Spoon the polenta on to the plates, stand the drumsticks in the middle and lay 3 slices of stuffed chicken in front. Drizzle with a little vinaigrette and serve immediately, with roasted tomatoes on the side.

ROAST TURKEY AND STUFFING-GORDON RAMSAY

Steps:

• Pre-heat the oven to 180C/350F/Gas 4.
• Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
• Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
• Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
• With a thin, sharp knife, bone both legs and stuff with sausage meat.
• Wrap tightly in tin foil and chill to set the shape.
• Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
• Lift up the breast skin with your fingers and separate it from the flesh.
• Divide the herb butter between the two breast flaps and pull the skin back over.
• Season well, place in a roasting tin and cover loosely with butter paper or foil.
• Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
• Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
• Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
• Stir in the herbs for one minute then add breadcrumbs to absorb butter.
• Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
• Take off the heat, mix in the parsley and serve warm.
• Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
• Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
• Remove from heat, cool for ten minutes and strain.
• Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).