Stuffed Chicken
Ingredients
for 6 servings:
2 rolls
1 1/2 cup milk
3 chicken livers
5 oz. mushrooms
salt, pepper to taste
2 tbsp. oil
1 small onion
1 egg
1 bunch of parsley
1 large whole chicken
pinch of marjoram
1. Soak the rolls in the milk, dice the carefully cleaned
liver and the mushrooms.
2. Fry the finely chopped onion in 1 tbsp. oil , add
mushrooms and after the liquid has evaporated, the liver. Salt
and pepper to taste and continue frying for another 1-2
minutes, spoon into a large bowl and let cool. Add the
squeezed-out rolls, egg, the finely chopped parsley, and
combine.
3. Clean the chicken, salt and pepper to taste, sprinkle
with marjoram and stuff inside with the liver and mushroom
stuffing. Place the chicken in a baking dish or casserole,
sprinkle with the remaining 1 tbsp. oil add a little water and
bake in a medium hot pre-heated oven for approx. 30 minute.
(Cover with a lid or aluminum foil.) After 30 minutes
remove the lid or foil and bake in its own juice until crisp
and red.
4. Serve with parsley potatoes or mashed potatoes and
salad.
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