Whole Roasted Chicken with Chorizo Stuffing

(Serves 4)

There has been a great return to old fashioned wholesome home cooking of late and for some, a roast dinner can be still one of the most demanding culinary challenges. Not so with this simple recipe which is sure too impress your family and friends.

As an alternative why not use this stuffing in pork steaks or even chicken breasts wrapped in bacon as a tasty alternative.

INGREDIENTS

1 large whole free range chicken

4-5 sprigs of thyme

Seasoning

1oz/25g butter-melted

Stuffing:

4oz/110g butter

1 medium sized onion-diced roughly

Approx 4-5 sprigs thyme –woody stems removed

2 tablespoons freshly chopped parsley

3oz/75g diced chorizo

7oz/200g soft white breadcrumbs

METHOD

Melt the butter in a medium sized saucepan and add to that the diced onion together with the thyme leaves and cook over a very low heat for 5-6 minutes until they have softened completely. Next add in the chorizo an cook for another moment or two. Mix in the freshly chopped parsley and also the soft white breadcrumbs. Season this mixture lightly. Allow to cool down completely

Preheat the oven to 200C/400F/Gas Mark 6.

Line the cavity of the chicken with some parchment paper and then stuff the cavity with the cold stuffing and secure the flap with a cocktail stick. Place the chicken onto a roasting tray.  Sprinkle a little bit of salt and cracked black pepper over the skin. Add the thyme sprigs to the tray at this stage and brush the entire chicken with the melted butter.

Transfer the chicken to the oven and roast for 25-30 minutes. At this stage reduce the temperature of the oven (170C/325F/Gas Mark 3) and cook for a further hour or until the juices run clear out of the chicken. The flesh (particularly on the leg and thigh) should feel tender indicating the bird to be cooked.

Serve with roasted vegetables and potatoes