Stuffed roast chicken from the oven

A crispy and flavorful fried chicken is a treat. Why not refine the whole thing with a filling? For example with rice and mushrooms.

You need ingredients:

100 g margarine
salt 1
unwaxed lemon
1 onion
2 cloves of garlic
125 g salmon ham or lean bacon
1 gutted, ready-to-cook chicken
1 tin mushrooms
1 bag of rice
½ liter vegetable stock
some paprika, curry powder, cinnamon
cornstarch

Preparation of fried chicken:

• Cook the rice according to package directions, drain and let cool. In the meantime, cut the ham and the onion into small pieces. Finely chop the garlic and grate the zest of half a lemon. Then you mix everything with the rice, the mushrooms and the spices.
• Wash the chicken and pat dry with paper towels. Stuff the chicken with part of the rice mixture and seal the openings with toothpicks. Salting is not necessary as the bacon on the inside and the margarine on the outside provide sufficient saltiness. Melt the margarine in a saucepan until foamy. Mix them with plenty of salt, paprika powder, curry powder and cinnamon.
• Put the chicken in a suitable container in the oven and roast it for approx. 1 ½ hours at 200°C top/bottom heat (gas mark 4) until crispy and brown. The first half hour with the back up, then from the other side. During the roasting time you spread it again and again with the spiced margarine.
• ½ hour before the end of the cooking time, put the rest of the filling in the pan and fry it a little more. When the cooking time is over, remove the chicken and place it on a platter. Pour the broth into the roasting dish with the fat and the gravy and mix to form a sauce. If necessary, season again with the spices used above. Dissolve some potato starch in cold water and use it to thicken the sauce. Serve the rest of the filling as a side.

Green spelled patties or marjoram potatoes go well with this .