Summary

Ingredients

• 1 chicken, ready to cook
• 250 g bread (s) or rolls, stale
• 250 ml milk, hot
• 1 bunch parsley, chopped
• 2 egg (s)
• 1 large onion (s)
• 1 tablespoon butter
• 100 grams bacon
• salt
• Sprinkle wort
• in Butter, flakes
• 100 ml vegetable stock

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Instructions

1. Wash the chicken inside and out under running water. Dry thoroughly with paper towels. Season inside and outside with salt and sprinkling seasoning.
2. Cut bread or rolls into cubes. Pour the hot milk over them, cover, and let stand for 2-3 minutes until softened. Meanwhile, chop the onion and parsley.
3. Sauté the onion and parsley in 1 tablespoon butter over medium heat for about 5 minutes until softened.
4. Finely puree the soaked bread. Mix with the cooked onion, parsley, and eggs. Season the filling with salt and sprinkling seasoning.
5. Fill the chicken cavity with the bread mixture. Secure the neck opening by inserting a toothpick across it. Seal the bottom cavity with toothpicks.
6. Arrange the bacon slices on top of the chicken's breast. Place butter flakes under each thigh. Tie the wings and legs to the body with kitchen thread.
7. Place the stuffed chicken in a roasting pan. Roast at 200°C (392°F) for about 60 minutes. After 10 minutes, pour in the vegetable stock. Baste the chicken with roasting liquid every 10-15 minutes. If the bacon browns too quickly, cover it with aluminum foil. The chicken is done when the thickest part of the thigh reaches 74°C (165°F) internally.