John Myers
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Big Belly Chicken
The perfect big belly chicken recipe with a picture and simple step-by-step instructions.
- 1 Whole chickens – about 1.25 kg. ready to cook
- Salt
- Marjoram
- Oil and some paprika to brush on
Bread filling:
- 4 Sliced rolls – or pre-cut bread cubes
- Approx. 200 grams
- 40 g Butter
- 30 g Finely chopped onion
- Chopped parsley
- 2 Free range eggs
- 0,0625 Milk
- Salt
- Nutmeg
- Lightly salt the ready-to-cook chicken inside and out, and rub a little marjoram inside. Either you fill the body cavity and the neck or you reach under the breast and use a spoon or dressing sack to give the fullness between skin and breast meat. Then sew up, tie and as with the roast chicken – but instead of with fat immediately in the oven with moderate heat and repeatedly
- Basting at moderate heat (about 180 degrees) with a pipe (about 1 1/2 hours depending on the size of the oven). When filling, make sure that the chicken is not stuffed too tight, because the filling mixture is a little bit when frying expands.
Bread filling:
- Slightly debark the breadcrumbs, cut into small cubes (or cut breadcrumbs). Sweat the finely chopped onions in butter, add the parsley, pour over the bread cubes and stir well. Beat eggs with milk and the spices, moisten the bread cubes with it, squeeze and leave for 15 minutes before using.
- let it stand. I made a green salad with it
- Just wanted to tell me about picture 5 is a puzzle like the one in the picture, no matter how bloody the bones appear, dad the chicken was safely through.
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