Stuffed chicken

Preheat the oven to 160 ° C. Mix the ingredients for the filling in a mortar or food processor. Rinse the chicken from the inside and outside under the tap and pat dry with kitchen paper.

Push the fingertips carefully under the breast skin of the chicken so that it comes loose from the meat, but do not destroy it. Push away from the chest the skin of the legs.

Push the filling between the meat and the skin and spread well over the meat. This will not work at the back of the chicken, leave it for what it is. Place the chicken with the breast down in the roasting pan and spread all over with some butter or oil and sprinkle with some coarse salt.

Pour 100 ml water around the chicken and place the onion, celery and thyme next to it. Put the chicken in the oven and cook until about 1.5 hours. Increase the oven temperature to 180 ° C during the last half hour.

Remove the roasting pan from the oven and pour the lemon juice over the chicken. Pour the gravy through a sieve. Serve the chicken with the sieved lemon jus.