- 1 whole chicken about 1 kg (cleaned)
- 80 gr of bacon in a single slice
- 80 gr of ham in a single slice
- 100 gr of fresh pork sausage
- 1 clove of garlic
- 1 egg
- 3 tablespoons grated Parmesan cheese
- the crumb of a sandwich
- 1 glass of milk
- 1 bunch of parsley, chopped
- extra virgin olive oil
Chop the garlic and the parsley and place in a terrine with the ham and the bacon cutted in pieces; then, add the breadcrumb, previously soaked in milk and squeezed, and the peeled and chopped sausage. Add the egg, the grated cheese, a sprinkle of nutmeg and season with salt and pepper. At this point, helping hands, mix everything together until mixture is smooth and homogeneous.
Once ready the stuffing for chicken, flamed it to delete any remaining feathers, then wash it, dry it, and put the mixture into the abdominal cavity and close the opening by sewing with needle and thread.
Put the stuffed chicken into your Decla’s pan greased with oil, salt, pepper, season with a little oil and cook in a preheated oven at 200° C for about an hour.