Chorizo Stuffed Roasted Chicken

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This was a deliciously roasted bird, but I think the stuffing needed a bit more flavor. Maybe using less bread would have worked better. I will try this recipe again, but next time, I will add some more chorizo, or perhaps andouille sausge in addition to the chorizo.

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I love this recipe. One of my very favorites!

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I loved this meal even though I had to make a few major modifications. I used wheat bread instead of white, dried parsley instead of fresh, and double onions and peppers, no celery. It was excellent and not hard to do at all!!!

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This is a great recipe! Little effort is needed to make this tasty dish. We serve this to guests and family alike because everyone LOVES the rich, warm, and hearty tastes of this dish. My 7 & 10 year old girls enjoy this dish with thier friends as well as their aunts, uncles, and grand parents. This is the recipe is the one you use to IMPRESS anyone who means something to you.

Emeril Lagasse is one of the best chef's in the world. My family refers to him as "Uncle Em" as we use his recipes so often it feels as if he is in the house.

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I love chorizo so I was really excited to make this. I did not care for this recipe at all!

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Thanks, Emeril, for a great spin on an old favorite! My twist: I used 1/2 lb. andouille instead of the pork/chorizo combo, wheat bread instead of white, and rubbed the bird with a little Essence and olive oil before popping into the oven. Deelish!