Roast Chicken with Fruited
Corn Tortilla Stuffing
- 3/4 pound Mexican-style (spicy, unsmoked) chorizo sausage
- 4 tablespoons olive
- 1 cup chopped yellow onions
- 3 cups day-old (but not dry) corn
tortillas, torn into small pieces (about 8 medium tortillas)
- 3 cups day-old (but
not dry) firm white peasant-style sourdough bread, cut into 1/2-inch cubes
cup (about 4 ounces) coarsely chopped dried apricots
- 6 long green chiles, roasted,
peeled and chopped, or 1 cup frozen chopped roasted green chiles, thawed and drained
- 1 1/4 cups lightly salted chicken broth
- 1 egg, well beaten
- Freshly ground
- 1 (4 to 4 1/2 pound) roasting chicken
- Crumble the chorizo into a cold skillet, set it over medium heat, and cook, stirring,
until lightly browned, about 10 minutes.
- With a slotted spoon, transfer the sausage
to paper towels to drain.
- Discard the drippings and wipe the skillet.
- Set the skillet over medium heat. Add 3 tablespoons of the oil and the onions
and cook, uncovered, stirring occasionally, until lightly browned, about 7 minutes.
- Position a rack in the middle of the oven and preheat to 400 degrees F.
- In a medium bowl, combine the tortillas, bread cubes, apricots, green chiles,
chorizo and the onions with their oil.
- Add the broth and egg and stir.
- Season generously
with fresh pepper and stir again.
- Spoon the stuffing into the cavity of the chicken, packing it lightly.
- Pat the
chicken dry and set it on a rack in a shallow roasting pan.
- Rub the skin with the
remaining 1 tablespoon olive oil, and sprinkle lightly with salt and pepper.
- Roast the chicken until it is crisp and brown and the juices from a thigh, when
pricked at its thickest, run pinkish yellow, 1 hour 10 minutes to 1 hour 20 minutes.
- Let the chicken stand on a rack, tented with foil, for 20 minutes.
- Spoon the stuffing out of the chicken and out of the bowl into a serving dish.
- Carve the chicken and serve immediately, accompanied by the stuffing.
Source: The El Paso Chile Company