The original text of the recipe: “We bake 300 gr fresh bacon, chopped green parsley, a pepper topped pepper top, 2 tbsp sweet cream, 2 eggs and salt, all well mixed, with this composition we fill 2 large chicken, then stew at the frying, placing a tray under them with a tablespoon of butter.While the cold we often put on them the juice from the tray.Once they are fried, we cut them into pieces that we arrange on a large plate, and the sauce in the tray, multiplied by a few spoons of cow’s soup, we put it on top, served with any salad at will. ”
Source: Good Housekeeper or Cookbook, Ecaterina Comsa, 1929
1 chicken
150 g of bacon
green parsley
pepper
1 tablespoon of sour cream
1 ou
salt
a little bit of oil
a little butter
Wash whole chicken thoroughly for stuffing (empty inside)
Using a shredding machine or a mixer, chop the bacon and parsley
Prepare the composition for filling: mix bacon and parsley chopped with pepper, sour cream, egg and salt
Fill chicken with this composition and close / sew carefully with special metal teats (so that the chicken composition does not come out)
Put the chicken on a grille (or special metal support) lubricated with oil; and put it on a tray of butter with a few tablespoons of water
Put it in the oven until the chicken is beautifully browned (occasionally sprinkling it with the lemon juice)
When the chicken is ready, remove it from the oven and put it on a serving platter by half
Drain the sauce from the tray and sprinkle the chicken with this sauce
Serve
Fresh bacon is indicated in the original recipe but I decided to put the smoked pork bacon I had in the freezer
This chicken stuffed with bacon pickle is very tasty and very aromatic!
