Preheat the oven to 400 degrees F. In a large saute pan, heat the oil. When the oil is hot, brown the ground pork and chorizo for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread. Soak the bread for about 10 to 15 minutes. Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock. Combine the bread and remaining stock with the Sauteed mixture. Mix well. Season the dressing with salt, cayenne and a pinch of crushed red pepper. Stir in the parsley. Cook, stirring, for 2 to 3 minutes. Remove from the heat and cool completely. After the mixture has cooled, stir in the egg. Season the entire chicken with Essence. Stuff the cavity of the chicken with the stuffing. Using butchers twine, tie the chicken to secure the cavity, legs and wings. Place the chicken in the oven and roast for about 1 hour. 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. Remove the chicken from the oven and carve the chicken into serving portions. Serve the roasted chicken with the stuffing.