1 large boneless chicken breast (approximately 1.7 kg)
1 cup of beef liver
2/3 cup of milk
250 g of cleaned and chopped ham fat
200 g of crumbled bacon
2 tablespoons of chopped parsley
1 tablespoon of chopped thyme
1 tablespoon of minced garlic
Zest from 1 lemon
3 tablespoons of olive oil
1 tablespoon of chopped fresh rosemary
1/2 cup of white wine
8 sprigs of rosemary
2 tablespoons of whiskey
Salt and black pepper to taste
1 large boneless chicken breast (approximately 1.7 kg)
1 cup of beef liver
2/3 cup of milk
250 g of cleaned and chopped ham fat
200 g of crumbled bacon
2 tablespoons of chopped parsley
1 tablespoon of chopped thyme
1 tablespoon of minced garlic
Zest from 1 lemon
3 tablespoons of olive oil
1 tablespoon of chopped fresh rosemary
1/2 cup of white wine
8 sprigs of rosemary
2 tablespoons of whiskey
Salt and black pepper to taste
Place the beef liver and milk in a saucepan and warm them over low heat
Let it cool down
In a bowl, combine the ham fat, bacon, parsley, thyme, garlic, lemon zest, salt, and black pepper. Reserve
Strain the chicken and place it in the bowl with the filling mixture
Mix well and stuff the chicken
Close the opening and transfer the chicken to a baking dish
Beat the olive oil, chopped rosemary, and salt and brush this tempering all over the surface of the chicken
Flip the chicken breast over and put it in the oven at medium-high heat for 30 minutes
Flip the chicken again and brush it with the sauce that formed on the baking dish
Bake for another 30 minutes
Drizzle half of the white wine over the chicken and bake for an additional 15 minutes
Remove the remaining white wine, cook for another 15 minutes
Take out the chicken from the oven and reserve it
Spread rosemary on the baking dish and add whiskey
Mix well and light a match to make the sauce flambe
Cook and serve with the chicken.
