Ingredients
- 1 roasting chicken, with its giblets, boned
- 30 g butter
- 1 tbs rosemary
- 1 wine glass white wine
- chicken broth
- oil
- salt -
- Stuffing:
- 200 g ham
- 100 g bacon
- 150 g ) pork loin
- 150 g beef
- ½ cup parmesan cheese, grated
- 1 egg
- 1 tbs cooked peas
- 30 ml brandy
- a pinch of nutmeg
- salt, pepper -
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Baked Stuffed Chicken Reno Style
Time: 25 minutes prep, 60 minutes cook
Servings: 4
Directions
- Grind meat (except chicken) together with giblets. Add peas, parmesan cheese, egg, brandy, nutmeg, salt and pepper. Mix well.
- Stuff chicken with mixture until it has regained its normal shape. Tie with kitchen twine.
- Preheat oven to 200c.
- Heat oil, butter and rosemary in a roasting pan. Quickly brown the chicken on a stovetop. Sprinkle with salt and wine.
- Put in the oven. Check from time to time and add some broth if necessary. Bake nicely till golden brown colour.
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