by lorinarlock
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my 26 recipes »
lorinarlock's Notes:
Expand1 (8.5-oz.) box cornbread mix Ask a question about this ingredient
5 to 6 pounds roasting chicken Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
8 ounces high-quality fresh Chorizo, casings removed Ask a question about this ingredient
1 small yellow onion, diced Ask a question about this ingredient
1/2 small red bell pepper, diced Ask a question about this ingredient
1 clove garlic, chopped Ask a question about this ingredient
1 tablespoon fresh thyme leaves, chopped Ask a question about this ingredient
1 teaspoon kosher salt, plus extra Ask a question about this ingredient
1 teaspoon freshly ground pepper, plus extra Ask a question about this ingredient
2 tablespoons soft butter Ask a question about this ingredient
2 tablespoons chopped assorted fresh herbs (sage, rosemary, oregano, thyme) Ask a question about this ingredient
Preheat oven to 400°F.
Ask a question about this stepPrepare the cornbread as directed on the box. Let cool.
Ask a question about this stepRemove the innards from the chicken and put in a small saucepan. Trim the wings and add to the saucepan. Cover with 1 cup cold water and bring to a boil over high heat. Reduce the heat and simmer while the cornbread is cooking, about 20 minutes.
Ask a question about this stepRinse the chicken inside and out with cold water and set in a colander.
Ask a question about this stepHeat a skillet over medium-high heat. Add the sausage and break apart with a wooden spoon. Cook until browned, about 5 minutes, stirring as needed. Transfer the sausage with a slotted spoon to a mixing bowl. Add the olive oil to the skillet. Add the onion, bell pepper, and garlic. Cook until the onion is soft, 3 to 5 minutes. Add to the bowl with the sausage. Break the cornbread into small pieces and add to the bowl. Stir in the thyme, salt, and pepper. Strain the liquid from the saucepan and stir in 1/4 cup to the cornbread mixture. If the mixture is still crumbly, add 1/4 cup more of the liquid and stir until the mixture is moist enough to stick together.
Ask a question about this stepPlace the chicken in a narrow bowl with the cavity facing upwards. Use a large spoon or your hand to fill the cavity with the stuffing. Secure the closing with a skewer. Put any excess stuffing in a baking dish just large enough to hold it.
Ask a question about this stepPut the chicken directly in a roasting pan or baking dish just large enough to hold it with the breasts facing up. Combine the butter and herbs in a small bowl. Separate the skin from the breast meat by sliding your hand gently between them. Spread the herb-butter under the skin over the entire breast area. Sprinkle the chicken with salt and pepper and put the chicken in the oven. Add any remaining liquid from the saucepan into the bottom of the roasting pan. Bake the chicken until a thermometer inserted into the thigh of the chicken reaches 180°F, about 1 1/2 hours total. (Put the extra stuffing in the oven after the chicken has cooked for 1 hour.)
Ask a question about this stepTransfer the chicken to a platter and set the roasting pan aside. Spoon out the stuffing into a serving bowl and add any from the separate baking dish. Cover the chicken and stuffing with aluminum foil to keep warm. Remove and discard any oil from the chicken juices in the roasting pan. Stir half of the juices into the stuffing. Carve the chicken and arrange on the platter. Pour the remaining juices over the chicken and serve.
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