Roast chicken with chorizo and thyme stuffing

Method

1. Preheat the oven to 200C/gas 6.

2. 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.

3. 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.

4. Roast for 1.5 to 2 hours until cooked. The legs should feel quite loose in the bird and when a skewer is stuck into the thigh with a spoon placed underneath to catch the juices, the juices should run clear. 20 minutes before the chicken is ready, prepare the carrots.

5. For the glazed carrots: cut the carrots into 5mm thick slices, either straight across or at an angle, making sure they are as even as possible so they all cook at the same rate. Leave baby carrots whole.

6. Place the carrots, butter, water, salt and pepper in a medium-sized saucepan on a medium heat. Bring to the boil, and cover with a lid and cook over a gentle heat for 15-20 minutes until tender. By this point the liquid should all have been absorbed into the carrots and created a glaze, but if there is still liquid in the pan when the carrots are almost cooked, remove the lid, and boil until any of the remaining liquid has evaporated (don’t burn) and the carrots are glazed.

7. Add the chopped herbs, season and set aside in a warm oven.

8. Once the chicken is cooked, transfer it to a serving plate and leave to rest, in a warm oven if possible, while you make the gravy.

9. For the gravy: place the roasting tray on the hob on a medium heat, add half of the stock and bring to the boil whisking to get the sweet juicy bits which have stuck to the tray (this is called deglazing). When it comes to the boil, pour it into a small bowl or pyrex jug. Add 1 or 2 ice cubes, this will draw the fat up to the top, then you can spoon the fat off and discard.

10. Pour the degreased juices into a small saucepan, add the remainder of the stock and the thyme, bring to the boil, and season to taste; if it is a little watery, boil it for another couple of minutes. While the gravy is cooking, prepare the cabbage.

11. For the creamed cabbage: blanch the cabbage in some boiling water for a few minutes until tender. Drain and add the cream. Season to taste.

12. Take the chicken out of the oven, carve and serve with the gravy, stuffing, potatoes or mash, and vegetables.