Recipe: Olive and Chorizo Stuffed Roast Chicken (by 49-B Kitchen and Dona Elena Olive Oil)

Still can’t decide where to bring your family for dinner this Christmas? Then why don’t you check out 49-B Heirloom Kitchen’s Festive Flavors Holiday Menu! I tried the dishes out and I recommend y’all to try out! This limited edition is only available from November 20 until January 17 only.

Diners who’ll avail of this special menu will get the chance to receive special gift pack from Doña Elena and winners will be announced 4th week of January 2017.

Thankfully, 49-B Heirloom Kitchen was gracious enough to share the recipe with us that I am now going to share with you!

If you’re thinking of what to serve this coming holiday season then why not try out 49-B Heirloom Kitchen’s original recipe using Dona Elena Olive Oil.

Olive and Chorizo Stuffed Roast Chicken  (and Homemade Gravy)

Serves 8



Roast Chicken:

1 Whole Roasting-Size Chicken

Salt and Pepper, As Needed

½ tsp Smoked Spanish Paprika

2 Tbsp Minced Garlic

¼ cup Doña Elena Extra Virgin Olive Oil, plus more for drizzling

Zest and Juice of 1 Whole Lemon


Olive and Chorizo Stuffing:

3 one-inch thick slices of Baguette, cut in cubes

½ cup milk

3 Tbsp Doña Elena Extra Virgin Olive Oil

¼ cup Chopped Onion

2 Tbsp Minced Garlic

¼ cup Chopped Spanish Chorizo such as Pamplona or Bilbao

40g of Cleaned and Chopped Chicken Liver

10 pcs. Doña Elena Pitted Green Olives, sliced

8 pcs. Pitted Dates, chopped

¼ cup Garbanzo Beans

1 cup Cooked Rice

½ cup Chicken Stock

1 Tbsp Chopped Fresh Parsley

2 Tsp Chopped Fresh Rosemary

Salt and Pepper, As Needed


Homemade Gravy:

¼ cup Browned All Purpose Flour

¼ cup Butter

Chicken Drippings

Chicken Stock, As Needed

Salt and Pepper, As Needed


Butcher’s Twine or Skewer

Roast Chicken: Wash chicken under cold running water then pat dry, making sure the cavity has been cleaned out properly.

In a large roasting pan, season the chicken with salt, pepper, paprika, lemon zest and garlic. Make sure to season inside the cavity, the skin, as well as underneath the skin of the chicken.

To season under the skin, slowly slide fingers between the meat and skin, starting from the cavity opening. Separate the two slowly to avoid tearing the skin while gently inching your way over the breast. Leave the skin attached at the breast bone near the wings to keep skin intact while roasting. Pour ¼ cup Doña Elena Extra Virgin Olive Oil and lemon juice over the chicken and toss to coat. Let marinate for 30 minutes up to 4 hours in the refrigerator.

Remove marinated chicken from chiller at least 20 minutes before roasting.

Olive and Chorizo Stuffing: In a separate bowl, soak the cubes of bread in milk for 10 minutes.

Preheat large sauté pan over medium high heat. Add Doña Elena extra virgin olive oil and sauté onion and garlic until soft but not browned. Add chopped chorizo and chicken liver. Sauté until crumbly and evenly browned.

Add sliced Doña Elena green olives, dates, garbanzo beans, cooked rice, soaked bread with milk, and chicken stock to the chorizo mixture. Sauté for about 5-10 minutes or until mixture is well combined and colored evenly. If stuffing is too watery, turn up heat and let liquid evaporate for about 5 minutes. Add chopped herbs and season to taste. Let stuffing cool to room temperature.

Stuffing and Roasting the Chicken: Preheat oven to 200degC. Fill the chicken’s cavity with olive and chorizo stuffing and tuck the excess skin over the cavity hole. Tie the legs together with twine or skewer the legs together to keep the stuffing from falling out.

In a roasting pan, place the chicken wing side up. Drizzle chicken with Doña Elena extra virgin olive oil and sprinkle skin with a small pinch of salt and pepper. Cover pan tightly with aluminum foil and roast for 50 minutes.  Increase temperature to 220degC and continue to roast chicken uncovered for 10-15 minutes or until chicken is golden brown. Check the chicken’s doneness by sticking a skewer in the fattiest part of the chicken. If the juices run clear, the chicken is done.

Remove the roast chicken from the oven, loosely cover with foil and let it rest for 10 minutes before serving. Drain drippings from pan and set aside for the gravy.


Homemade Gravy:

In a sauce pan, melt butter over medium low heat. Sprinkle browned flour onto melted butter and stir to make a light brown paste. Cook paste for 5-10 minutes while constantly mixing with a wire whisk to rid of raw starchy taste. Gradually add chicken drippings while continuing to whisk. If gravy is too thick, pour in hot chicken stock until preferred consistency is achieved. Season with salt and pepper to taste.

Serving suggestion: Serve olive and chorizo stuffed chicken with mashed potatoes, roasted vegetables and homemade gravy on the side.

49-B Heirloom Kitchen

146 Sct. Gandia Street Brgy. Sacred Heart

Quezon City, Philippines
About Reia Ayunan 225 Articles
Reia Ayunan is a Filipino blogger, cosplayer, gamer and foodie. She loves to travel, read books, listen to music, play videogames, watch movies, try out new cuisines and sing. She is currently trying her hands on culinary art. For Advertorial, Sponsorships and Reviews Contact: [email protected]