Roast chicken with stuffing – Sunday classic
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ingredients
1 pk chicken 10 pk roll 300 g chicken liver 150 g bacon 1 pk bigger carrot 1/4 pk celery 1 can corn salt butter oil 1 pk onion 2 pk egg
step
We associate stuffed chicken especially with Sunday lunches. In our family, we make a special stuffing to which we add more ingredients. We often make a larger quantity of it to bake separately and then have it for dinner with a salad.
1.
Cut the onion and bacon into smaller pieces. In a frying pan, fry the bacon first, then add the onions.
2.
Once the onions are cooked until glassy, add the cleaned and sliced chicken livers. Fry everything together.
3.
Cut the turnips into smaller cubes. Put them in a large bowl and add the base of the pan to it. Grate the cleaned carrots on a coarse grater, the celery on a finer one. Add them to the stuffing. Then add the tin of corn and the eggs. Salt and pepper the stuffing, you can also add parsley.
4.
Toss everything together and taste to see if you need to add salt or pepper.
5.
Wash the chicken, salt it inside and out and stuff it with the stuffing. Tie the thighs together with string to give them a nice shape during baking.
6.
If you are expecting extra guests for lunch or want to prepare a meal for Monday, you can also stuff the chicken breasts. Just cut them in half and then pound them out into a continuous slab. Fill with stuffing and roll up.
7.
Then wrap the turnip in foil and add it to the chicken after about half an hour of baking.
8.
Brush the foil well with oil to prevent the stuffing from sticking to it. Move the rest of it to a baking tray, shape it into a cylinder and wrap it in foil.
9.
Bake everything together in the oven at 200 to 220 degrees. Turn the chicken about halfway through baking to give it a nicer colour.
10.
The stuffed breasts will make such a pretty mosaic. They are also suitable as a festive dish.
