ElfyHow to prepare this recipe
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 25 min | 100 min | 15 min | 140 min |
Chicken can be stuffed with many things, like mushrooms, liver, hearts, meat, chestnuts, vegetables, etc.…
But there is one thing always common: Soaked buns and eggs added in stuffing. The soaked bun will give to the filling a soft, elastic texture, and the egg is holding together the whole filling.
We can fill the inside of the chicken, but if we can find chicken on the market that has a thicker skin, (ex. organic, or free range chicken) we can also fill it under its skin. This is how I make today this recipe.
Ingredients
Chicken
Filling
Instructions
-
Smash the chicken liver, or use a blender.
Fine grate the onion, and the garlics. Add the whole egg to the mixture.
Season with salt and pepper and mix well. -
Add breadcrumb to the mixture, until you got the consistency seen in video.
-
Separate the skin from the meat. Carefully to not cut the skin.
-
Fill the chicken. First fill under the skin.
Fill the cavity of the chicken with the remaining stuffing. -
Rub 1 tbls of oil all over the outside of the chicken. Season all over the chicken with salt, pepper and paprika.
Seal with alufoil, and place in 210 °C (410 °F) preheated oven for 1,5 hrs. -
Serve with mash potato, or your favourite side dish.
Good Appetite!
