Chorizo-stuffed Roast Chicken

Preheat the oven to 180°C regular bake.

Stuffing: Whisk the egg, milk, garlic, zest, oregano and the paprika together in a large bowl then stir in the breadcrumbs. Leave for 5 minutes. Remove the sausages from their skins and break into the bowl. Add the currants, season with salt and pepper and mix until well combined. The stuffing will be soft.

To cook: Dry the chicken well, including the cavity, with kitchen towels.

Set ⅓ cup of the stuffing aside. Spoon the remaining stuffing loosely into the cavity and tie the legs together with kitchen string. Put the reserved stuffing in the neck cavity of the chicken, pulling the skin over and securing underneath with a toothpick. Fold the wings under the chicken.

Stir the butter, honey, garlic and onion powders and the paprika together in a small bowl until smooth. Brush half the mixture all over the skin and season with salt and pepper.

Put the chicken on a small rack set inside a shallow baking dish. Pour in the wine or water (not over the chicken). Loosely drape the chicken with foil and roast for 1¼ hours. Add more wine or water if the pan is too dry.

Brush the chicken with the remaining honey mixture, loosely cover again and roast for 40 minutes or until the chicken is fully cooked through. A chicken with stuffing takes longer to be fully cooked. When a thin skewer is inserted into the thigh, the juices should run clear or it should read 72°C on a meat thermometer inserted into the thickest part of the thigh.

Cook’s note: For an extra flavour bomb, cut off the top third of 2–3 heads of garlic and put in a piece of foil. Drizzle with extra virgin olive oil, salt and pepper. Wrap to seal and roast for about 1 hour along with the chicken or until very soft. Squeeze out the flesh and serve with the chicken.