Smokey Paprika Roast Chicken with Chorizo Stuffing
1 Mick's Meat Barn Whole Chicken
2 Chorizo Sausages, diced
1/2 White Onion, finely diced
3 Garlic Cloves, minced
1/2 cup Sun Dried Tomatoes, finely sliced
1 (400g) can Cannellini Beans, rinsed & drained
1 tsp Dried Thyme
1 tbsp Smokey Paprika
1 cup White Wine
1 cup Water
4 sprigs Thyme
Salt & Pepper
Step One - Preheat the oven to 180c.
Step Two - In a frying pan warm a tablespoon of olive over a medium-high heat, before adding the chorizo. Cook the chorizo for 3-5 minutes or until lightly browned,
Step Three - Add the onion, garlic, sun dried tomatoes, cannellini beans and dried thyme to the pan. Season, to tate, with salt and pepper. Reduce the heat to medium and cook for a further 8-10 minutes. Remove from heat and set aside.
Step Four - Prepare the chicken by rinsing out the cavity with cold water, drain and pat the chicken down with paper towel, ensuring the skin is dry. Spoon the chorizo and bean mixture in the cavity and seal with the lemon. Either fold or truss the chicken legs together.
Step Five - Rub olive oil into the skin of the chicken. Season well with salt, pepper and the smokey paprika. Place the chicken into a roasting pan, before adding in the wine, water and sprigs of thyme. Cover the pan with aluminium foil, place in the oven and roast for an hour.
Step Six - Remove the foil and continue to cook the chicken for 30 minutes, or until the juices run clear. Remove the chicken from the oven, cover with foil and set aside to rest for 15 minutes.
Step Seven - Remove the lemon and chorizo stuffing from the inside of the chicken. Slice the lemon in half and squeeze the juice into the pan along with the chicken cooking juices. Stir well and strain. Set aside.
Step Eight - Carve the chicken. Serve alongside roasted potatoes, the chorizo and cannenilli beans stuffing and chicken juices.