Stuffed Chicken

Prepare: Chop the ingredients of the stuffing, mix, season and put to cool with the lid closed.

Just before preparing, rinse the chicken thoroughly under cold running water, dry. Stuffing in the belly cavity form, close opening, season. Mix butter with stock. Brush the chicken with it. Soak a folded muslin cloth in the butter stock. Squeeze lightly, place on the breast of the chicken. Bake the chicken on a baking tray in the middle of the oven heated to 225 °C for half an hour. Brush chicken with butter stock mixture continuously.

Reduce heat to 175 °C. Bake for another 40 minutes.

Then remove dish hangl, roast chicken while brushing for another 30-40 min.

Stand for 10 min before slicing. Strain sauce, let it bubble up and season.

Tip: 30-40 min. before end of baking time, cut chicory in half, season, place on baking tray, brush with fond mixture and braise.

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