Gefëllte Kuckel (stuffed chicken)

Instructions

1. Preheat the oven to 200 °C. Cut the stale bread into small cubes, soak them in milk and leave for 10 minutes.
2. Finely chop the onion and garlic, then sweat them in the butter for 5 minutes without colouring.
3. In a bowl, mix the well-squeezed bread, the onion and garlic, the beaten eggs, chopped parsley, salt, pepper and a pinch of nutmeg.
4. Season the inside of the chicken, then stuff it without packing it too tightly. Close the opening with skewers or string.
5. Rub the skin with the olive oil, salt it and place the chicken in a dish. Optionally lay the bacon slices over the breast.
6. Roast for about 1 hour 15 minutes, basting from time to time. The chicken is cooked when the juice running from the thigh is clear. Let it rest for 10 minutes.
7. Deglaze the roasting dish with the stock, bring to the boil and lightly thicken with flour to make a gravy. Carve the chicken and serve with the stuffing and gravy.