It's not often that I cook a whole chicken, however I was having a friend over so decided I would try something a little bit different.
I wanted to call it "boobie chicken" as that is what it looked like before it went in the oven, however refrained from using this as a title.
I put the stuffing inside the skin and it formed two humps in the breast!
It turned out to be a very tasty dish with honey, mustard and Worcestershire sauce rubbed into the skin, and this was then frequently basted over the chicken.
I also stuffed the inside of the chicken with lemon pieces as this seems to make it tender. The boobie stuffing was really tasty and went well with the honey and mustard mix, and made a great natural gravy.
The bananas also added a different dimension in taste which was surprisingly great!
Ingredients For the Chorizo stuffing ¼ red capsicum, cut
Olive oil to soak
Herbs of your choice
½ small chorizo
½ red onion, finely chopped
3 tbsp parsley, chopped
30 - 40 g breadcrumbs
1 egg yolk
For the chicken 1 whole chicken
1 - 2 firm bananas
1 large lemon, chopped
Vegetables of your choice
For the marinade 4 tbsp honey
½ tsp mustard
1 tbsp Worcestershire sauce
I made my own roasted red capsicum and this can be done the day before. Put the capsicum strips under the grill, skin side up, and cook till the skin is burnt.
When it has cooled slightly wrap it loosely in some plastic wrap, and leave for a few minutes. The blackened skin will then lift off, as per the photo. Or alternatively you can buy jars of roasted red capsicum.
Cover these strips in olive oil and add herbs of your choice -I used salt, and garlic powder and a bit of cumin.
Cut the chorizo into slices and cook this and the onion till the chorizo starts to go brown and the onion is translucent.
Cut the chorizo into smaller pieces and mix with the chopped onion, breadcrumbs, roasted capsicum, parsley, and egg yolk.
If you are going to roast vegetables, I peeled, chopped and microwaved them for about 3 - 5 minutes so they were partly done.
Lift the skin on the breast of the chicken, and push the chorizo mixture through on both sides.
Put the chicken into your roasting dish, and rub the outside of the chicken all over with the honey and mustard mix, and if you have any left over, reserve it for basting while the chicken is cooking.
Put the lemon quarters into the body cavity of the chicken, and pull down the skin over the chorizo stuffing and secure it with toothpicks so that the stuffing cannot come out during cooking.
Add the part cooked vegetables around the chicken, adding a bit of oil so they do not stick to the pan.
Cook the chicken on about 180° fan forced for up to about an hour or until it is cooked. Brush frequently with the marinade.
This is about half way through-you may have to cover the "boobies" with silver foil
Leave to sit for about 5 minutes while you make the bananas. Pour off some of the gravy juices into a small pan. Add the sliced bananas and heat through just enough to warm the bananas.