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| 3 | Sage leaves; chopped |
| 1 | 1.6 kg chicken |
| 1 | onion finely chopped |
| 1 | Lemon; juice and rind |
| 1 | egg beaten |
| 2 Esslöffel | Clear honey |
| 8 | Chorizo; finely diced |
| 2 | Lemons; juice only |
| 1/2 x ca. 1/2 Liter | chicken stock |
| 1 Esslöffel | Cornflour |
| 1 Esslöffel | Clear honey |
| 1 Esslöffel | brown sugar |
| 1 Esslöffel | Preserved ginger; chopped |
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Make the stuffing by combining the finely chopped onion, breadcrumbs, lemon rind and juice and the beaten egg. Add salt, pepper and chorizo sausage and the honey, sage leaves. Stuff the chicken and brush with a little melted butter. Stuff under the skin before stuffing the cavity.
Cook in a preheated oven oven for approximately 11/2 hours, start high at 220 °C then reduce to 180 °C/350F/gas 4.
Sauce: Dilute a little cornflour and keep aside. Bring all the other ingredients together in a pan and boil. Add the cornflour mix and stir thoroughly until thickened. Serve with the chicken.
Carlton Food Network http://www. Cfn. Co. Uk/
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