Chourico Stuffed Roasted Chicken

"This is a great recipe that I found on the food network from Emeril Lagasse. NOTE: Instead of using a whole chicken, alternatively, chicken breasts may be used. You may use a small portion of the stuffing to individually stuff each chicken breast."
 
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Ready In:
1hr 2mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 400 degrees farenheit.
  • In a large saute pan, brown the ground pork and chourico for about 3 minutes.
  • Add onions, celery, and bell peppers and saute for 5 minutes, or until vegetables are wilted.
  • Place bread in large baking dish and cover with the chicken stock over the bread. Soak the bread for about 10 to 15 minutes.
  • Remove bread from stock and squeeze the bread, reserving the remaining stock. Combine the bread and the reserved stock with the sauteed mixture.
  • Mix well.
  • Season mixture with salt, cayenne, crushed pepper and add parsley.
  • Cook, stirring, for 2 to 3 mins.Remove from heat and cool completely.
  • After cooling, stir in the egg.
  • Season chicken with essence and stuff the chicken's cavity with the stuffing.
  • Using butcher's twine, tie the chicken to secure the cavity, legs, and wings.
  • Place chicken in oven and roast for about 1 hours.
  • Reduce heat to 375 degrees and continue to cook chicken for about an hour or until meat starts to fall off bones and the juices run clear.
  • Remove chicken from oven and carve chicken into serving portions. Serve roasted chicken with the stuffing.

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