Stuffed Chicken

First prepare the filling.

To do this, soak the bread in water and squeeze well. Sauté the onion with the parsley in a little butter, add the crumbled bread and cook until soft, turning constantly (no crust should form).

Remove the frying pan from the heat and quickly add an egg. The egg must be well combined with the quantity.

Let cool slightly and stir in the other egg and remaining ingredients – season heartily.

Season the inside of the gutted, washed chicken with pepper and salt, fill in the stuffing and sew up the chicken.

Salt and pepper the outside of the chicken and then fry lightly in a little butter with tomatoes, onion, carrot and brown bread.

Extinguish with about 500 ml of liquid and place in the preheated oven to cook.

While braising, baste the chicken often with the juices, but not for the last quarter of an hour to crisp the chicken (cooking time about 1 1/2 hours).

Drain the juice through a sieve and offer separately.

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