Savory Stuffed Chicken

Ingredients

• 1 chicken (ca. 1,5 kg)
• 3 stale rolls
• 60 g golden raisins
• 40 ml Calvados
• 2 onions
• 200 g chicken liver
• 2 EL vegetable oil
• 800 g pork belly
• 1 parsley
• Salt
• Pepper
• ground cumin
• butter (for the baking pan)
• 3 EL honey
• 3 EL peanut butter
• 400 ml poultry stock

Instructions

1. 1.

   Rinse the chicken and pat it dry. Using a poultry shears, cut open the chicken on the ventral side. Separate the breast meat and carefully remove the flesh from the cavity so that the chicken expands internally. Cut the meat into bite-sized pieces.

2. 2.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

3. 3.

   Soak the rolls in cold water. Drizzle the raisins with Calvados. Peel and finely dice the onions. Wash, dry, and cube the chicken liver. Sauté the liver with onions in hot oil. Remove from the pan and place in a bowl. Drain the rolls and add them with the raisins. Add the pork belly. Rinse and finely chop the parsley. Knead everything into a moldable dough. Season heavily with salt, pepper, and cumin. Stuff the chicken with this mixture and tie it with kitchen twine. Place the chicken seam side down in a greased baking pan.

4. 4.

   Whisk honey with peanut butter and brush over the chicken. Pour a little poultry stock into the pan and bake for about 1 hour. Add more stock if needed. In the last 10 minutes, increase temperature to 220°C (428°F) so the skin crisps up.

5. 5.

   Remove from oven, let rest briefly, slice, and serve.