Brussels sprouts stuffed chicken

Cut the chicken lengthwise along the breast and carefully cut out the bones. Cut the bones in the legs and wings to the joint (elbow or knee). Prepare the filling. Cut the loaf into 1cm side cubes. Dry the cubes in the oven until golden or fry in a pan with butter. Put the ready-made crumbs in a bowl and pour over with milk or cream. When all the milk is absorbed, put the butter at room temperature and stir. Boil Brussels sprouts in salted water until tender, about 10-15 minutes. Roughly cut fresh mushrooms and fry in butter, dry mushrooms can be slightly crushed or put whole. Mix breadcrumbs with mushrooms and brussels sprouts slightly salt to taste, add 1 tbsp. spoonful of mayonnaise. Turn the chicken on the cutting board skin down, salt and pepper. Put the filling on the chicken. Fill the filling with a place from the bones in the legs and wings. Connect the edges of the incision using toothpicks or sew. Join the wings and legs in pairs on the breast of the chicken. Spread 1 hour of mayonnaise on the pan, put the chicken and coat with mayonnaise on top. Heat the oven to 220 ° C and bake the chicken for 1 hour-1 hour 20 min.