Polish-style roast chicken
This traditional Polish dish features a whole roasted chicken filled with a savory stuffing of chicken liver, fresh parsley, garlic, and marjoram. Slow roasting allows the rich flavor of the stuffing to permeate the tender meat, while the skin becomes beautifully golden and crispy.
Preparation: 1h 45 min
Medium
Preparation: 1h 45 min
Medium
Ingredients:
- 1 g ground black pepper
- 4 g nutmeg
- 4 g marjoram
- 20 g garlic
- 24 g salt
- 100 g butter
- 50 g lemon juice
- 120 g chicken eggs, whole
- 100 g Plain wheat rolls
- 2000 g Chicken, whole
- 300 g chicken liver
Method of cooking:
- Place a bowl on the lid of the mixing bowl. Reset the scale and weigh 2000 grams of whole chicken. Rub the chicken inside and out with the juice of 1/2 lemon and 2 teaspoons of salt. Set aside.
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