Stuffed Chicken

Gut chicken and boil giblets in salted water. Roast the liver in just under a quarter of the butter. Remove the skin from the ribs, soak in white wine (1), then squeeze, prepare well with the finely chopped egg, parsley, giblets, crushed garlic, hazelnuts/peanuts, salt and white wine (2) (in which the ribs were soaked). Fill both chickens with it, sew up openings, pour enough melted butter in the frying pan and roast in the tube until golden brown.

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