Chicken with stuffing
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Classic chicken stuffed with bun filling softened with egg white snow, baked in the oven until golden brown.
Ingredients:
Procedure:
1. First prepare the stuffing; beat 1-2 tablespoons of slightly loosened butter with a little salt, spices and egg yolk, whip the egg whites into stiff snow, cut the rolls into small cubes, let them soak in milk
2. Mix the beaten butter with the squeezed rolls, chopped parsley and snow from the egg whites
3. Salt the washed and dried chicken inside and out, fill it with stuffing, including under the skin and on the breasts, put it in a baking dish
3. Bake in an oven preheated to 200 °C, turning the chicken several times during baking so that it is evenly cooked through and occasionally baste with water and pour the fat over it
5. Bake the chicken uncovered for the last 30 minutes to get a crispy crust
6. Serve the stuffed chicken with the stuffing and serve with rice or potatoes, lightly covered with the juices from the fat.
