Gordon Ramsay Ultimate Roast Chicken Recipes

GORDON RAMSAY ULTIMATE ROAST CHICKEN

Steps:

• For the stuffing heat the olive oil in a pan and add the chopped shallots. Cook until translucent then add the chopped chorizo and the tomatoes and stir. Cook for 4-5 min on medium heat then add the drained beans and stir again. Add the salt and pepper to taste turn of the fire and set aside Rub the chicken with the paprika, fill it with the stuffing and cover it with the lemon so the stuffing won't come out. Place the chicken in a roasting pan . Add the water , wine and the fresh thyme. Cover it with aluminium foil and place in a preheated oven. Slow cook it for about 2 hours more or less depending on the size of the bird. With 45-1 hour remaining on the cook time, remove the foil so the skin will get brown and crispy. When ready place the chicken on a wooden platter or any dish of your choice. Remove the lemon cut in two and squeeze the inside in the juices from the roasting pan. Strain it and use into the stuffing and on top of the chicken while serving.

GORDON RAMSAY FRIED CHICKEN

Steps:

• Put the chicken in a med-size bowl, add the buttermilk with a good pinch of salt and combine well. Remove from refrigerating and let stand till back to room temperature before frying. Wrap the bowl with cling film and refrigerate overnight, or if using, rite away no less than 30 minutes.
• Once able to deep fry, pour oil into a heavy-based sauté pan or hob-proof dutch-oven or casserole dish. Now place on the med flame until the oil reaches 340°F, or you can test if the oil is ready by dropping a cube of bread into the oil, letting it sizzle and turn brown in 30 seconds.
• Add the flour to a plate and combine it with the spices and a pinch of salt and pepper. Transfer the chicken Thigh and Legs from the buttermilk. Remove any excess buttermilk by shaking, coat with the flour, and ensure all sides are coated.
• Fry the chicken in single layer batches, turning over continually for 25-30 minutes until you reach evenly golden on all sides. After finishing frying, remove excess oil by placing the chicken on kitchen paper and serving warm.
• Divide the celery stalk and cut each diagonally into slices sticks about 1/2 in. thick. Place aside in a large size bowl.
• Put a small 4 qtr. saucepan over medium-high heat and combine all the remaining components with a 1/4 cup of water and a pinch of salt. Get water to boil, then decrease the heat to simmer and mix until the sugar and salt have melted. Taste and balance the spice as needed. You want a good balance between sour and sweet after allowing the liquid to cool until warm.
• Now pour the pickling liquid over the celery sticks and leave to cool thoroughly before eating. The pickle will last for up to a month if stored in a sealed jar in the fridge.

ROAST CHICKEN WITH CHICKPEA STUFFING

Steps:

• Preheat the oven to 400°F.
• Season with salt and pepper inside of the chicken. Put tarragon and butter in a bowl and mix well until combined. Season with salt and pepper. Loosen the chicken skin by gently pushing your fingers underneath its skin. Then push the tarragon butter under the loosened skin so covering the whole crown.

GORDON RAMSAY'S ROASTED CHICKEN WITH HERB GNOCCHI AND MUSHROOMS.

Steps:

• 3 lbs large Idaho potatoes, a scant 2/3 cup (not quite 2/3 cup) of pasta flour, 2 eggs,3/4 to 1 cup of soft blue cheese,3 tbsp chopped mixed herbs (chervil, parsley, chives, basil),Salt and pepper,olive oil, to drizzle and fry.
• 1 tbsp butter Bake the potatoes in the oven until the skin is crisp on the outside and the potato is soft and fluffy in the middle. Scoop out the flesh then pass through a mouli until completely smooth and there are no lumps (a food mill would also work for this).
• Lay the potatoes out on the work surface and dust with flour. Mix together.
• Make a well in the middle of the potato and flour mix. Beat the eggs and cheese together and pour into the well. Gradually fold together the potato and flour mix into the wet ingredients then add the herbs and seasoning to taste.
• Scoop the mixture into a bowl and cool until firm. Shape the mixture into long sausages, about 1.5cm thick on a lightly floured surface. Cut into 2-3 cm lengths with the back of a knife so the ends are blunted a little.
• Bring a large pan of salted water to the boil. Add the gnocchi. As soon as they float to the surface, give them another 30 seconds then fish out with a slotted spoon into a bowl of ice-cold water. Repeat with the rest. Drain then dry completely with kitchen paper or in a clean tea towel. Toss in a little olive oil.
• Heat some oil and the butter in a frying pan and brown the blanched gnocchi for a few minutes, turning them, until nicely caramelized all over.
• To cook chicken, 2 chickens (both chicken breasts, bone in),Small bunch of thyme,2 sprigs of rosemary, 1 bay leaf,1 head of garlic, halved horizontally,2 lemons, sliced,1 tsp white peppercorns,1 tsp coriander seeds,sea salt and black pepper,2 tbsp olive oil,2 tbsp butter.
• Season the chicken with salt and pepper. In a baking dish, combine all other ingredients and then add the chicken on top. Place in a 375ºF oven and roast for 20-25 minutes. Remove from oven and let rest for 10 minutes.
• Garnish per plate, 2 baby carrots,1 salsify baton,1 baby leek, A few white mushrooms (or other seasonal variety), chopped, Olive oil, A few truffle slices, if available
• Blanch the carrots, parsnip and carrots in boiling water for 1-2 minutes then dip in ice and water bath to stop the cooking process. Then sauté them with the mushrooms in olive oil and check for seasoning.
• To serve, carve the breast meat from the bone and arrange the chicken with the herb gnocchi, pan-roasted baby carrots, leek, parsnip and mushrooms then scatter with a few slices of truffle, if available.