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Stuffed chicken (serves 4-6)
4 servings
wash the chicken, wipe dry and grate with salt and pepper. lightly fry the pork belly in a pan. drain the melted fat. add chopped liver, onions, mushrooms to the pan and fry for 5 minutes. chop everything with a knife or pass it through a meat grinder. mix with parsley, crumbs, dill, season with salt and pepper. fill chicken with this mixture and sew. melt half the butter in a deep pan, put the chicken there and put it in a heated (100 ° c) oven for
2. 5 hours until the chicken is soft and brown. often watering. melt the rest of the butter and mix it with the remaining crumbs. serve the chicken to the table, having previously coated it with butter-soaked breadcrumbs.
wash the chicken, wipe dry and grate with salt and pepper. lightly fry the pork belly in a pan. drain the melted fat. add chopped liver, onions, mushrooms to the pan and fry for 5 minutes. chop everything with a knife or pass it through a meat grinder. mix with parsley, crumbs, dill, season with salt and pepper. fill chicken with this mixture and sew. melt half the butter in a deep pan, put the chicken there and put it in a heated (100 ° c) oven for
2. 5 hours until the chicken is soft and brown. often watering. melt the rest of the butter and mix it with the remaining crumbs. serve the chicken to the table, having previously coated it with butter-soaked breadcrumbs.
chicken - 2-2.5 kg, salt - 3 teaspoons, black pepper to taste, pork - 3 pieces, chicken liver - 450 g, onions - 2 pcs., fresh mushrooms - 10 pcs., parsley greens - 2 teaspoons, breadcrumbs - 0.5 cups, dill to taste, butter to taste
