Kumain.com

Ingredients

• a large whole chicken, at least 2 kg. in weight, deboned
• 1/2 kilo of ground chicken meat (you can substitute pork)
• 1 onion, finely chopped
• 1/2 c. of finely sliced onion leaves
• 1 chorizo de bilbao, finely chopped
• 2-3 tbsps. of sweet pickle relish
• 3 hard-boiled eggs, shelled
• 1 egg, beaten
• 3 slices of day-old bread, cut into small pieces and soaked in 2 tbsps. of milk
• salt
• pepper

Instructions

1. Season the deboned chicken inside and out with salt and pepper. Let sit in the fridge for a few hours.
2. To make the stuffing, just mix together the onion, onion leaves, sweet pickle relish, ground chicken or pork, chopped chorizo de bilbao, beaten egg and bread. Season with about a teaspoonful of salt and half a teaspoonful of ground pepper.
3. Take the chicken from the fridge. Lay it flat on a large plate, breast side up. Fold the neck skin and tuck it underneath. Spoon the stuffing into the cavity. When half the stuffing is in, take the hard-boiled eggs and arrange them in a row along the middle of the cavity. Spoon the remaining stuffing in. Pull the skin on the tail end so that very little of the stuffing is exposed.
4. Carefully slide the stuffed chicken onto the roasting rack. Roast in a preheated 170ºC oven for 1 hour and 20 minutes.
5. Remove from the oven and cool for at least 15 minutes before slicing.

Comments