Hank's Chorizo Chicken

Unknown

I know this needs to go as a recipe submission, but it's so quick and easy I'm posting it here.[p]1) Get a whole chicken (I'm a fan of free-range or organic, since it tastes so much better), rinse and dry it, then loosen the skin from the flesh all around.[p]2) Take 2 or 3 short links of chorizo sausage, crumble them up and stuff the sausage under the skin of the chicken.[p]3) Rub a couple of tablespoons of softened butter over the chicken and season to your liking. Bear in mind that the chorizo will probably override any "mild" seasoning. I just use salt and fresh black pepper.[p]4) Cook on the egg in a V-rack, not a vertical roaster. You want the sausage drippings to stay with the bird as long as possible...I say 350 for a couple of hours for the average bird.[p]Hope you give this a try. Fantastic flavor! Cheers....

Nature Boy

Howdy Hank,
That sounds really interesting. Seems like the chunks of sausage would kinda create a little airspace between the skin and the meat....which would help crsip up the skin. Or does it just get soggy from all the fat??[p]Thanks for posting that.
Chris[p]

Unknown

Nature Boy,[p]The breast skin gets VERY crispy since the fat drains down and away. The back skin doesn't crisp as well, but I'm not a big fan of chicken back.