BAKED STUFFED WHOLE CHICKEN RECIPE RECIPES

Steps:

• Preheat the oven to 375°F(190°C).
• In a medium-size cooking pot over moderately low heat, bring 3 cups of the chicken broth, the onion, and celery to a simmer. Cover and cook for 5 minutes.
• Stir in the rice, apricots, and thyme, and cook, covered for 20 minutes or until all liquid is absorbed. Stir in 1 tablespoon of the lemon juice and set aside.
• Rub the chicken with the remaining lemon juice and pepper, and spoon the rice-and-apricot stuffing loosely into the body cavity. Spoon the extra stuffing into a small casserole that has been coated with the cooking spray; drizzle with the remaining chicken broth and cover with aluminum foil. Truss the chicken, place chicken breasts side up on a lightly greased rack in a roasting pan, and roast, uncovered for 1¼-1½ hours or until a leg moves easily in the hip socket. Place the casserole of extra stuffing in the oven for the final 30 minutes of roasting.
• Remove the roast chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes. Transfer the roast chicken to a warm platter and remove the trussing strings. Serve with green vegetables.

Steps:

• Peel the skin off the breast, because there we will put the filling. For this, I will first use a wooden spoon, with its handle I will start to gently peel the skin off the chicken breast. After that, I will continue the operation with the help of my hand, which I will insert under the skin until I get the hole to be filled. Cut the spring onion into small 1/2 inch pieces, as well as with the half of bell pepper. After boiling the three eggs for 10 minutes, put them in cold water to cool, peel them and cut them into cubes. Finely chop the parsley.
• Take a bigger mixing bowl, so that we can work easier, in which I put the onion and the chopped pepper. Add the soaked bread that I squeezed out of the water. Followed by uncooked eggs that we break directly into the bowl and now season with sea salt, freshly ground black pepper, dried thyme and vegetable mix for soups. Mix everything well with a wooden spoon, then add finely chopped boiled eggs and chopped parsley, mixing again.
• The simplest is with the help of a spoon, putting little by little under the skin and pressing lightly to get the filling as deep as possible. Close the skin with toothpicks or kitchen needles, but be careful not to break the skin. In the cavity of the chicken, I inserted a lemon which I pricked with a knife, after that, I tied the legs of the chicken.
• Place the chicken in the tray, followed by its seasoning. I poured sunflower oil on top, after which I seasoned with sea salt, thyme, ground pepper, Hungarian sweet paprika powder and marjoram. Because I had leftover from the filling, I formed two balls from them and placed them in the tray, after which I poured about 150 ml of beer into the tray.
• Cover the baking tray with aluminium foil and put in the preheated oven at 200 degrees for an hour and a half and then remove the foil. Using a spoon, sprinkle the chicken with the juice from the pan, and put it back in the oven for 25-30 minutes.
• It is preferable for this dish to be served hot, along with various side dishes, I chose to make boiled potatoes with parsley.