Chourico Stuffed Roasted Chicken

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“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.”
1hr 2mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees farenheit.
  2. In a large saute pan, brown the ground pork and chourico for about 3 minutes.
  3. Add onions, celery, and bell peppers and saute for 5 minutes, or until vegetables are wilted.
  4. Place bread in large baking dish and cover with the chicken stock over the bread. Soak the bread for about 10 to 15 minutes.
  5. Remove bread from stock and squeeze the bread, reserving the remaining stock. Combine the bread and the reserved stock with the sauteed mixture.
  6. Mix well.
  7. Season mixture with salt, cayenne, crushed pepper and add parsley.
  8. Cook, stirring, for 2 to 3 mins.Remove from heat and cool completely.
  9. After cooling, stir in the egg.
  10. Season chicken with essence and stuff the chicken's cavity with the stuffing.
  11. Using butcher's twine, tie the chicken to secure the cavity, legs, and wings.
  12. Place chicken in oven and roast for about 1 hours.
  13. 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.
  14. Remove chicken from oven and carve chicken into serving portions. Serve roasted chicken with the stuffing.

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