INGREDIENTS

Half a garlic clove, minced
1 medium onion, diced
1 medium carrot, diced fine brunoise (1/16th inch cubes)
100 grams oyster mushrooms, diced
1 pound ground pork
2 roasted red bell peppers, diced
1/4 cup sliced black olives
1/8 cup raisins
1 tablespoon flour
1 large egg
Sliced onion rings (for roasting)
1 4 pound deboned chicken (try to get one that has been deboned whole, without any slits or slices along the back)
Salt, freshly cracked black pepper, Spanish paprika for seasoning
Melted butter

DIRECTIONS

1. In a pan over medium heat, warm the oil. Add the garlic, onions and carrots and saute until softened, around 3 minutes.
2. Add the mushrooms and saute until they release their juices. Transfer the mixture to a large bowl and set aside to cool completely.
3. Add the pork, chorizo, bell pepper, olives, raisins, 2 teaspoons salt, 1 teaspoon black pepper, flour and egg to the cooled vegetable mixture. Using clean hands, mix until well combined.
4. Preheat the oven to 350 F/180 C. Season the chicken with salt, pepper and paprika and place on a surface breast side up. Stuff the chicken with filling. Tuck the wings under the chicken (as if it looks like it’s taking a restful nap with its “arms” behind its “head”) and truss chicken with twine.
5. Line a roasting pan with the onion rings. Place the chicken on top. Brush with melted butter and sprinkle with salt.
6. Roast for about 1 hour and 15 – 20 minutes. Discard trussing strings and let rest for 5 to 10 minutes to allow for carryover cooking (the heat will still continue the cook the chicken even if it has been removed from the oven). Carve and serve.