Roast Chicken, Stuffed

Summary

Ingredients

• 1 chicken
• 1 roll (s), old (bread roll)
• 2 onions)
• 1 teaspoon butter
• 1 egg (s)
• 50 g chicken liver (s)
• 1 pinch nutmeg
• 1 pinch (s) salt
• Pepper from the grinder
• 30 g parsley
• 1 apple
• 2 tablespoon flour
• 0.5 liter ½ vegetable stock

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Instructions

1. Fullness: soak the bread roll. Separate the egg, beat the egg whites, finely chop the onion and sauté in the butter, chop up the chicken liver in the blitz chopper, mix the bread with the onion, egg yolk, chicken liver and chopped parsley, season with nutmeg, salt and pepper, add the egg whites. Pour in batter and chicken. Sew up the chicken.
2. Salt and pepper the chicken, rub the outside with a mixture of butter and flour, place in the puree. Put 1 onion (quartered) and an apple (quartered) in the puree. Pour the vegetable stock on top, the liquid should be about 2 cm high. Add the chicken. Cook in the roasting pipe on medium setting for about 90 minutes. Dust with flour several times during the roasting process.
3. Side dishes: baked potatoes, lettuce, vegetables