- 40g soft butter
- 110g chorizo, finely chopped
- 1 onion, peeled and chopped
- 1 clove of garlic, peeled and finely chopped
- 100g fresh white breadcrumbs
- 2 tbsp fresh thyme, chopped
- 1 tbsp clear honey
- 1 chicken (1.5 – 2.25kg)
- Sea salt and freshly ground black pepper
Preheat the oven to 180°C/350°F. First make the stuffing. Melt 25g butter in a frying pan, add chorizo, onion and garlic and cook on a low heat for 6-8 minutes, stirring until the onions are soft but not browned. Take off the heat, then stir in the breadcrumbs, thyme and honey. Season to taste with salt and pepper, then allow to cool.
Spoon the cooled stuffing into the chicken cavity and place the chicken in a roasting tin. Smear remaining butter over the skin of the chicken and sprinkle with some salt and pepper. Roast for about 1 hour and 30-45 minutes (allowing about 20 minutes per 450g), until cooked, basting occasionally.
If it begins to look quite dark while cooking, cover with some foil. Cook until juices run clear when inserting skewer into thigh (not yours!). Remove from oven and allow to rest before serving.