This has become my favourite Christmas stuffing, full of flavour and the chorizo gives it a nice spicey kick.
1 Onion, finely chopped
110g Chorizo, chopped into 1cm dice
2 tbsp chopped Parsley
2 generous tsp chopped Thyme
100g soft white breadcrumbs
1 small knob of Butter, softened
For the stuffing: melt the butter in a saucepan, then add the chopped onion and chorizo, cover with the lid and cook over a low heat for about 8-10 minutes until the onions are soft.
Take off the heat, then stir in the chopped herbs and the breadcrumbs. Season to taste. Spoon the stuffing into the carcass of the chicken and place the chicken in a roasting tray. Smear the knob of soft butter over the chicken’s skin and sprinkle with some sea salt and some freshly ground black pepper