As the chicken roasts, it is basted with drippings from the chorizo. The skin becomes crisp and bronze. At serving time, dice the roasted chorizo and add it to stuffing made stove-top or baked on the side.
1 roasting chicken (about 4 to 4 1/2 pounds)
Sherry, brandy or white wine
Salt and pepper
Whole small onion
Sprigs of parsley, rosemary and thyme
3-inch piece chorizo
Olive oil
Preheat the oven to 350 degrees. Remove giblets and wash and dry the chicken. Rub the chicken inside and out with Sherry, brandy or wine and salt and pepper. Place the onion and herbs deep in the cavity. Place the piece of chorizo inside the cavity near the opening.
Rub the chicken all over with olive oil. Roast in the oven for about 2 hours. As the chicken roasts, baste it frequently with the red drippings from the chorizo. Makes about 6 servings.
Adapted from "Traditional Spanish Cooking" Janet Mendel
Thursday, November 08, 2001
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