Stuffed Roast Chicken, Boned

First prepare the filling. For this, cut the bread into small cubes and put them in a wide bowl.

Peel the onion, cut into fine pieces and sauté in the oil until translucent. Then add the chopped parsley and continue to sauté briefly. Pour the hot mixture over the bread cubes.

Heat the milk, add salt and pepper and grate in nutmeg. Crack the egg and quickly whisk it into the milk. The milk should be warm to help bind the rolls, but not too hot or the egg will set. Pour the seasoned egg milk over the bread cubes.

Finely chop the giblets of the chicken (usually the heart, liver and stomach are in the belly of the chicken) and add them to the bread mixture as well. Mix the mixture well with a wooden spoon and let it rest for at least half an hour.

Wash the chicken outside and inside and pat dry. Using poultry shears, cut open at the back. Using a very sharp knife along the bones, remove the meat, leaving only the wings and lower legs on the bones. Gently remove all other bones and set aside (you can make chicken soup with them).

Brush a roasting pan with olive oil.

With wet hands, form a large ball from the bread stuffing and place in the center of the mold. Place the chicken on top so that the stuffing comes to rest under the spread breast.

Gently heat the olive oil with the butter until the butter has melted. Brush the chicken with it.

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