Roast chicken with chorizo stuffing

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Mix together the chorizo, onion, breadcrumbs, red pepper, parsley and egg yolk, then season. Loosen the skin at the neck end and pack in the stuffing, forming a nice rounded shape. Fold the skin back down and secure it underneath the bird with a skewer or a couple of cocktail sticks.
2. Pop the lemon quarters into the body cavity. Season the chicken, put in a roasting tin and cook for 1½ hours, until golden and cooked through. Rest for 5 minutes.
3. Meanwhile, strain the juices and fat from the roasting tin and allow to settle. Skim off all but 3 tablespoons fat. Put the tin back on the hob, add the 3 tablespoons fat and whisk in the flour. Stir in the wine and bubble rapidly, then add the pan juices and stock, and cook for 10 minutes until thickened.
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4. Carve the chicken and serve with the gravy and some roast potatoes and green beans, if you like.