Stuffed chicken from the barbecue

Name: stuffed chicken from the barbecue
Total time: 35 min
Yield: 6
Ingredients: 3 free range chicken; 2 tablespoon butter; 2 onion; 4 cut White bread; 1 egg; 100 milliliters sweet white wine; 1 sweet apple; 100 gram date; 1 tablespoon orange grater; 1 tablespoon lemon zest; 1 bunch fresh sage; 1 teaspoon cinnamon powder; pinch clove powder; 200 gram pancetta; 200 gram breakfast bacon

Ingredients

Directions

Prepare the chicken a day in advance. Cut off excess skin and fat at the opening of the chickens and rinse them from the inside under cold water.
Heat the butter and fry the onions in about 5 minutes soft and light brown.
Cut the bread into small cubes. Beat the egg with the wine and pour the egg mixture over the bread. Let it take a few weeks.
Cut the apple and dates into small cubes and knead with the citrus peel, sage and spices through the bread mixture. Season well with salt and freshly ground pepper.
Preheat the oven to 180 ° C. Fill the opening of the chickens with the apple-date mixture. Tie the legs together and place the chickens down with their breasts in an oven dish.
Sprinkle lightly with salt and freshly ground pepper. Pour a few tablespoons of water or wine into the dish and cover well with aluminum foil. Bake the chicken in the oven for about 1.5 hours. Remove the foil and allow the chicken to cool completely in the dish. Then put covered in the refrigerator.