Toss all ingredients together and mix well. Place in a nonreactive bowl, cover and refrigerate overnight. Grind through a meat grinder twice and mix well. Cover and refrigerate for another 24 hours. Spoon into a pastry bag fitted with a large tip or a heavy duty zip-top food storage bag with its corner cut to make a piping “tip.” Insert tip under skin of prepared chicken breasts and fill with approximately 2 tablespoons chicken chouriço. Continue with the recipe for Chouriço-Stuffed Goose Pond Farm Chicken with Carrot Purée and Spring Peas.