Stuffed chicken with apple and hazelnuts

Put the apples in a bowl and let them soak in the wine for about 30 minutes. Then pour the wine over the bread and let stand for a moment.

Heat the oil and fry the onion for about 5 minutes on a low setting. Add the celery and cook for 1 minute. Spoon this through the apple pieces.

Squeeze out the bread and add to the mixture together with the hazelnuts. Season the mixture with the Provençal herbs, salt and pepper. Fill and prepare the chicken according to the step-by-step plan.

Rinse the chicken gently on the inside and outside under the tap and pat dry well with kitchen paper.

Place the chicken on its back on the worktop, hold the opening with one hand and scoop the filling with the other hand with a spoon.

If necessary, tie the opening with kitchen yarn or stick with some cocktail sticks. Make sure that the legs remain tied together.

Sprinkle the chicken around with salt and brush with soft butter.

Put any slices of bacon under the breast (larding), this gives extra flavor to the chicken.

Turn the chicken on its breast, place in an oven dish and roast in the oven at 180 ° C (about 20 minutes per 450 grams, including the filling weighted).

Turn the chicken over after 1 hour and continue roasting the remaining time (see point 6) in the oven.

If the skin of the chicken turns brown too quickly, you can cover the chicken with aluminum foil.