Gordon Ramsay’s Simple Christmas Recipes | Festive Home Cooking


About This Source - Gordon Ramsay

Gordon Ramsay is one of the most famous chefs on the planet.

As well as the content below, Gordon has many cookery books on the market, including:

Recent from Gordon Ramsay:

  • Gordon Ramsay’s Hearty Recipes | Home Cooking FULL EPISODE
  • Gordon Ramsay Makes Finnish Breakfast Hash…Or is it Swedish? | Scrambled
  • Gordon Ramsay Goes Vegan…for lunch !
  • Gordon Ramsay shows some deliciously simple Christmas recipes, in this case Christmas roast chicken stuffed with chickpeas:

    Need to host a Christmas meal for friends and family? This delicious roast chicken stuffed with chickpeas and a simple side salad should leave everyone feeling jolly.

    Food Network YouTube Channel

    Christmas Roast Chicken Stuffed with Chickpeas


    For the chicken

    1 large free-range corn-fed chicken (about 2kg), giblets removed
    Small bunch of tarragon, leaves roughly chopped
    200g butter, at room temperature
    3 heads of garlic, halved horizontally
    Olive oil, for drizzling
    Sea salt and freshly ground black pepper

    For the stuffing

    1 x 400g tin cooked chickpeas, drained and rinsed
    2 red chillies, sliced
    1 lemon, zested
    3 thyme sprigs, leaves only
    Olive oil


    Preparing the chicken

    Preheat the oven to 200C/Gas 6. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown.

    Preparing the Stuffing

    Place the chickpeas into a bowl, season with salt and pepper and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Good mix. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.

    Put the garlic heads, cut side down, in a roasting tin. Place the chicken on top and drizzle with olive oil. salt, pepper the outside of the chicken and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 375°F and continue roasting for 1¼-1½ hours, until cooked through and golden all over.

    Take lemon from the inside cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes.

    Making Salad and Dressing

    Separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado.

    Then put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside.

    Getting Ready to Serve

    Take the garlic out of the pan then squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Run the garlic and juice through the sieve with the back of a spoon.

    Mash the entire contents of the bowl with a potato masher, add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.

    Then add 2 tbsp. of the dressing to the salad, toss, taste and adjust the seasoning to taste, adding a little more dressing if you need.

    Serve immediately with roasted chicken and stuffing.

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