1 chicken of 2 kg
1/2 cup of chicken liver
2 tablespoons full of beef fat
1 cup of milk
1 tablespoon well filled with butter
1 packet of raisins
1 cup (not too full) of cream
1 shot glass of brandy
50g of Roquefort cheese
1/2 cup of white wine
salt and pepper to taste
1 chicken of 2 kg
1/2 cup of chicken liver
2 tablespoons full of beef fat
1 cup of milk
1 tablespoon well filled with butter
1 packet of raisins
1 cup (not too full) of cream
1 shot glass of brandy
50g of Roquefort cheese
1/2 cup of white wine
salt and pepper to taste
Season the chicken to taste, with salt and pepper
Half an hour before serving, soak the raisins in warm water
Prepare a paste by mixing well-kneaded Roquefort cheese with beef fat, chicken liver, and half of the raisins, drained
Knead everything very well
Stuff the chicken with this mixture and sew it up
Melt the butter in a pan; when hot, place the chicken to brown on all sides
When the chicken is nicely browned, place it in a refractory dish
Pour the brandy over the top and light it
When the flame goes out, put the chicken back in the pan
Add the wine
Cover the pan and let it cook over low heat until tender
Ten minutes before serving, add the cream and remaining raisins
Do not let it boil
To serve, cut into pieces and serve the stuffing separately or on top of the chicken
