Stuffed chicken

Cut the bacon (bacon) into cubes, lightly melt and fry.

Remove the greaves, put the liver and hearts in the pan and fry on both sides.

Season with salt and pepper.

Cut the cooled offal into small pieces and mix with the cracklings.

Leave the ghee in the pan.

Beat eggs, mix with fried mass.

Chop the parsley and mix with grated cheese and egg mass. Add rosemary.

Preheat the oven to 225 ° C.

Stuff the prepared chicken with the filling.

Sew up the hole with threads or stab it with wooden toothpicks.

Tie the wings and legs, put a sprig of rosemary on top of the chicken.

Reheat the ghee in a frying pan, 1 tbsp. l. pour into a brazier.

Place the chicken in the roasting pan, pour over the remaining lard.

Bake the chicken in the oven for about 1 hour 30 minutes.

During this time, turn the chicken 1-2 times, pouring over the resulting fat.

Enjoy your meal!