Filled chicken

1 large domestic chicken (about 2.5 kg)
250 gr chicken liver (fresh)
2 heads of onion (fired and oiled)
4 slices of old bread
some milk
1 link of parsley leaf
1 egg
are, pepper, vegeta
oil
mustard

Preparation

1.
Wash the chick well, sip from outside and inside, and leave aside while storing a filling mixture.
2.
Chicken fillet - chicken liver is prepared like this: on a stick with a sharp knife they are made up, and in this way trained to remove the capsules, veins and traces of fat (then it is so raw mixed with the next ingredients and baked in a chicken), onion chopped and fried (oiled), bread soaked in milk (well drained and hand-grained), chopped parsley leaves, 1 fresh egg, salt, pepper, vegeta.
3.

Now it would be good for someone to help you, keep the chicken straight upright with a spoonful. Since there are plenty of filling compounds, separate your skin between carabat and white meat, on both sides, in fact, make pockets, and fill those pockets with a mixture. When you can insert everything, take a needle and a slightly longer double thread, then seal the hole.
4.
Pile the sauce with oil and water and put it to bake. During the baking process, sprinkle the chicken, so that the meat is not dry, and somewhere in the middle of the roast, if desired, apply the mustard, the skin will be salted and crispy.
5.
Do not forget to pull the thread carefully before serving!