Mexican Roast Chicken with Stuffing

5 Slices White Bread
3 Tomatillos, Finely chopped (optional)
2 Tbsp Chipotle Paste
1 Spanish Onion, Diced
1 Egg
1 Handful Diced Chorizo
1 Handful Sweetcorn
1 Chicken

Remove the crusts from the bread, put it in a blender and turn it into crumbs. Fry the onion and chorizo until the onion is soft. Tip everything (except the chicken and half of the chipotle paste) into a bowl and mix well. Season to taste. Put this stuffing inside the chicken. Smear the remaining chipotle paste over the chicken and roast. Cooking time will depend on the size of the chicken, but 1 hour at 200 C is usually not too far off.