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1
Preheat the oven to 400 degrees F.
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2
In a large saute pan, heat the oil.
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3
When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
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4
Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
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5
Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
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6
Soak the bread for about 10 to 15 minutes.
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7
Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
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8
Combine the bread and remaining stock with the Sauteed mixture.
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9
Mix well.
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10
Season the dressing with salt, cayenne and a pinch of crushed red pepper.
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11
Stir in the parsley.
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12
Cook, stirring, for 2 to 3 minutes.
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13
Remove from the heat and cool completely.
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14
After the mixture has cooled, stir in the egg.
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15
Season the entire chicken with salt and pepper.
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16
Stuff the cavity of the chicken with the stuffing.
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17
Using butchers twine, tie the chicken to secure the cavity, legs and wings.
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18
Place the chicken in the oven and roast for about 1 hour.
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19
Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
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20
Remove the chicken from the oven and carve the chicken into serving portions.
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21
Serve the roasted chicken with the stuffing.
