Anyway I’ll put up the recipe for my version of stuffed roast chicken that you see here.
Many many thanks to http://www.bbcgoodfood.com/howto/tools/roast-timer for saving my life. It’s a rough guide to how long you should cook your meat, be it beef, lamb, chicken, pork or turkey.
The chicken I used here can be bought from Sainsburys (Large chicken) and it’s about 2kg (~4.4lbs)
- You start off by letting the chicken come to room temperature so that you don’t put a cold chicken into the oven. There’s always a danger of your chicken being undercooked in the middle if you put a cold chicken in.
- Once it is at room temperature, pour some olive oil and massage the chicken. Ensure the WHOLE chicken is covered with a light coating of olive oil (you do not need to empty the whole bottle).
- Sprinkle salt and pepper and rub it all over the chicken.
- Put it into a large roasting tray (preferably a deep one) and add some water until it covers the bottom of the tray. You add herbs if you want but that’s optional.
- For a 2kg bird, 200C/fan 180c/gas 6 for first 20 mins. Then 180C/fan 160C/gas 4 for next 1 hour 20 mins – taken from the website mentioned earlier. I tweaked the two temperatures by going slightly higher than stated.
- Baste the bird every 10-15 minutes to prevent it from drying out.
- When nearing the end, make sure the juices that run out are clear and not bloody or anything other than clear.
- Let the bird rest for about 5-10 minutes, but if you want to serve it hot just bring it straight to the table.
I used the recipe from Gordon Ramsay’s Stuffed Roast Chicken with Chorizo and Beans!
The beans I used are the same as the recipe’s – cannellini beans
You can use chorizo, pancetta or you can experiment with anything else!