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Stuffed Roast Chicken with Spanish Chorizo and Cannellini Beans
Recipe by Gordon Ramsay
A classic roast chicken elevated with a flavorful Spanish chorizo, cannellini bean and sun‑dried tomato stuffing. The bird stays juicy thanks to a wine‑water steam bath and finishes with a crisp, paprika‑spiced skin.
MediumBritishServes 6
Printable version with shopping checklist
Source Video
30m
Prep
1h 50m
Cook
17m
Cleanup
2h 37m
Total
Cost Breakdown
Total cost:$21.00
Per serving:$3.50
Critical Success Points
- • Rendering the chorizo and mixing the stuffing
- • Removing knuckles and wingtips for even cooking
- • Covering the pan tightly with foil to create steam
- • Removing foil for the final crisping stage
Safety Warnings
- • Handle hot foil with tongs to avoid burns.
- • Ensure the chicken reaches an internal temperature of at least 75°C (165°F).
- • Use a stable oven mitt when removing the roasting pan.
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