Roast chickens with chorizo and fennel stuffing

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How to make Roast chickens with chorizo and fennel stuffing

  • Yield : 10
  • Prep Time : 0:25
  • Cook Time : 1:35
  • Total Time : 2:00

Ingredients

  • 2 x 1.8kg whole chickens
  • 1 1/2 tablespoons extra virgin olive oil

Chorizo and fennel stuffing

  • 2 chorizo, finely chopped
  • 1 fennel bulb, thinly sliced
  • 2 garlic cloves, crushed
  • 3 teaspoons fresh thyme leaves
  • 1/2 teaspoon fennel seeds, crushed
  • 1 1/2 cups fresh breadcrumbs
  • 1 egg, lightly beaten
  • Green Harissa Sauce (see notes), to serve
  • Extra thyme sprigs, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Place a large greased wire rack in a large roasting pan (one big enough to hold the two chickens).
  • Step 2 Make Chorizo and Fennel Stuffing: Heat a large frying pan over medium heat. Add chorizo and fennel. Cook, stirring, for 8 minutes or until fennel has softened. Stir in garlic, thyme, fennel seeds and breadcrumbs. Cook, stirring, for 1 minute or until fragrant and breadcrumbs are golden and toasted. Transfer to a bowl. Season with salt and pepper. Set aside to cool completely. Stir in egg. Mix to combine.
  • Step 3 Rinse chickens (including cavities) under cold running water. Pat dry with paper towel. Loosely fill cavities with stuffing. Tie legs together with kitchen string. Tuck wings underneath. Rub each chicken with 3 teaspoons of the oil. Season with salt.
  • Step 4 Place chickens on prepared wire rack. Roast for 1 hour 25 minutes or until juices run clear when a skewer is inserted into the thigh. Cover loosely with foil. Stand for 10 minutes. Serve chicken, sprinkled with extra thyme sprigs and Green Harissa Sauce.

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