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 1 - Preheat oven to 180c.
Step 2 - In a frying pan warm a tablespoon of olive over a medium-high heat, before adding the chorizo. Cook chorizo for 3-5 min or until lightly browned,
Step 3 - Add the onion, garlic, sundried tomatoes, cannellini beans and dried thyme to the pan. Season to taste, with salt and pepper. Reduce the heat to medium and cook for a further 8-10 min. Remove from heat and set aside.
Step 4 - Prepare chicken by rinsing out cavity with cold water, drain and pat the chicken down with paper towel, ensuring skin is dry. Spoon chorizo and bean mixture into cavity and seal with lemon. Either fold or truss the chicken legs together.
Step 5 - Rub olive oil into the chicken's skin. Season well with salt, pepper and the smokey paprika. Place chicken into a roasting pan, before adding in wine, water and sprigs of thyme. Cover pan with aluminium foil, place in the oven and roast for an hour.
Step 6 - Remove foil and continue to cook the chicken for 30 min, or until juices run clear. Remove chicken from the oven, cover with foil, set aside to rest for 15 min.
Step 7 - 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 8 - Carve the chicken. Serve alongside roasted potatoes, the chorizo and cannenilli beans stuffing and chicken juices.