1 chicken of approximately 1,700 g
Salt and black pepper to taste
1 handful of finely chopped green onion
1 medium-sized red bell pepper, seeds removed and finely chopped
0.5 kg of fresh scallop without skin
1 tablespoon sweet paprika
2 tablespoons piquant sauce
1/2 cup breadcrumbs
6 tablespoons butter
Sauce for decorating
1 chicken of approximately 1,700 g
Salt and black pepper to taste
1 handful of finely chopped green onion
1 medium-sized red bell pepper, seeds removed and finely chopped
0.5 kg of fresh scallop without skin
1 tablespoon sweet paprika
2 tablespoons piquant sauce
1/2 cup breadcrumbs
6 tablespoons butter
Sauce for decorating
Season the chicken with salt and black pepper
Mix together the green onion, bell pepper, scallop, paprika, piquant sauce, and breadcrumbs to make the filling
Season the filling with salt and black pepper
Lay the deboned chicken on a plate with the skin side down
Cover it with the filling
To achieve the deboned chicken, see Step-by-Step in the end of the material
Elevate the two parts of the chicken above the filling
Stitch with thick thread, closing the skin at both ends
Turn the chicken over so that the stitching is on the underside
Tie off the ends of the thighs without tightening too much
Weigh the chicken and calculate approximately 30 minutes per kilogram
Lay it out in a roasting pan
Melt the butter and dampen a fine cloth, such as a baby's bib, to 30 cm
Wrap the chicken with this moistened cloth, so that the meat does not become dry
Bake in a moderate oven (180°C) at times, periodically basting with the same broth
To check if the chicken is done, pierce one thigh with a skewer and the juice should be transparent
Let the chicken rest for 15 minutes before removing the cloth and stringing it up
It can be served hot or cold
This serves 6 to 8 people
Total calories: 3,311.
