Emeril's Chorizo Stuffed Chicken

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/4 lb ground lamb
• 1/4 lb bulk chorizo sausage, finely ground
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped bell pepper
• 12 slices bread
• 2 cups chicken stock
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 (4 lb) fresh chicken
• salt
• pepper
• cayenne pepper
• 1 pinch crushed red pepper flakes

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 in a large saute pan, heat the oil.
• 3 when the oil is hot, brown the ground lamb and chorizo for about 3 minutes.
• 4 add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
• 5 place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
• 6 soak the bread for about 10 to 15 minutes.
• 7 remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
• 8 combine the bread and remaining stock with the sauteed mixture.
• 9 mix well.
• 10 season the dressing with salt, cayenne and a pinch of crushed red pepper.
• 11 stir in the parsley.
• 12 cook, stirring, for 2 to 3 minutes.
• 13 remove from the heat and cool completely.
• 14 after the mixture has cooled, stir in the egg.
• 15 season the entire chicken with salt and pepper.
• 16 stuff the cavity of the chicken with the stuffing.
• 17 using butchers twine, tie the chicken to secure the cavity, legs and wings.
• 18 place the chicken in the oven and roast for about 1 hour.
• 19 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.
• 20 remove the chicken from the oven and carve the chicken into serving portions.
• 21 serve the roasted chicken with the stuffing.