Sunday Mail - Body and Soul
ROAST CHICKEN WITH CHORIZO AND SAGE STUFFING
You will need kitchen string for this recipe
Preheat oven to 180°C.
Bring the chicken to room temperature while you make the low heat. Add the chorizo and onion, and cook for 3-4 minutes, stirring, until slightly softened. Remove from heat
Finely chop two thirds of the sage, reserving a few whole leaves, and chicken and arrange the whole sage leaves under the skin.
Place chicken in a roasting pan and tie the legs together with kitchen string. Drizzle skin with the remaining Roast for 1 hour 40 minutes or until the chicken is deep golden and the juices run clear when the thigh is pierced with a skewer. Remove from the oven and rest for 15 minutes.