1 chicken breast, approximately 1.6-1.8 kg, with skin
1 clove of garlic, cut in half
2 tablespoons (of soup) unsalted butter at room temperature
salt and black pepper to taste
For the filling
butter or margarine for frying
2 medium onions, finely chopped
6 large stalks of celery, chopped coarsely
350g mushrooms, sliced thinly
300g smoked bacon, peeled and chopped
150g pork sausage, crumbled and chicken breast, finely chopped
3/4 cup pickled onion, chopped
1 1/2 teaspoons dried thyme
2 cups breadcrumbs (pulse in a blender)
salt and black pepper to taste
2 eggs, beaten
150g green olives, pitted
To garnish
thyme sprigs
1 chicken breast, approximately 1.6-1.8 kg, with skin
1 clove of garlic, cut in half
2 tablespoons (of soup) unsalted butter at room temperature
salt and black pepper to taste
For the filling
butter or margarine for frying
2 medium onions, finely chopped
6 large stalks of celery, chopped coarsely
350g mushrooms, sliced thinly
300g smoked bacon, peeled and chopped
150g pork sausage, crumbled and chicken breast, finely chopped
3/4 cup pickled onion, chopped
1 1/2 teaspoons dried thyme
2 cups breadcrumbs (pulse in a blender)
salt and black pepper to taste
2 eggs, beaten
150g green olives, pitted
To garnish
thyme sprigs
Debone the chicken or purchase it deboned
Wash and pat dry the chicken
Place it in a baking dish and season well, leaving the skin at the bottom
Rub the exposed meat with garlic and salt and pepper
Prepare the filling: melt butter or margarine in a pan, add onion and celery, and cook over low heat for 5 minutes, or until softened and lightly browned
Add mushrooms and cook for an additional 2-3 minutes
Remove the vegetables with a slotted spoon and reserve
Combine bacon, pork sausage, and breadcrumbs in the pan
Cook for 5 minutes, or until golden brown
Remove the cooked mixture and combine it with the reserved vegetables
Add pickle onion, thyme, salt, and pepper to taste
Mix well and add eggs to bind
Spread half of the filling over the chicken, top with a layer of pitted green olives, and cover with the remaining filling
Roll the chicken, tucking wings and legs inward
Close the skin, overlapping it, and secure with string
Place in a baking dish, rub the skin with remaining garlic, brush with melted butter or margarine, and sprinkle with salt and pepper
Bake in a preheated moderate oven (190°C) for 1 hour and 15 minutes, or until golden brown and cooked through
Baste and rotate frequently
Remove from the oven and let cool slightly
Refrigerate until firm
Remove the string, cut into slices, and arrange on a platter
Garnish with sprigs of thyme
Serve 6 portions
