Ingredients
- Whole chicken: 1 large chicken (cleaned with lemon or vinegar).
- For the stuffing:
- Ground meat or corned beef: 200g.
- Livers: Chicken livers (chopped).
- Olives: Green olives (pitted and chopped).
- Breadcrumbs or soaked bread crumbs.
- Hard-boiled eggs: 2 (optional, to be placed inside).
- Vermicelli: A small handful (cooked).
- For the Nokoss (spice paste):
- Onion, garlic and green pepper.
- Broth cube: 1 or 2 (Maggi type).
- Black pepper, mustard and chili (optional).
- Vegetables for the dish: Potatoes, carrots and onions.
Instructions
1. Prepare the Nokoss (The flavor base): Mix or crush the garlic, onion, pepper, stock and pepper to obtain a thick paste. Add a tablespoon of mustard and a little oil.
2. Marinate the chicken: Using a knife, make small incisions in the chicken (especially the breasts and thighs). Rub it Nokoss all over the chicken and inside the cavity. Leave to marinate for at least 1 hour.
3. Prepare the stuffing:
- In a pan, brown some onions, the chopped livers and the minced meat.
- Add the chopped olives, cooked vermicelli and a little Nokoss for the taste.
- Incorporate the breadcrumbs to bind everything together.
4. Stuff the chicken:
- Fill the chicken cavity with the stuffing. You can press whole hard-boiled eggs into the center of the stuffing if you like.
- Close the chicken: Use kitchen twine to tie the legs or sew the opening with a needle and thread to keep the stuffing inside.
5. Roasting:
- Place the chicken in a roasting pan. Surround it with pieces of potatoes, carrots and onions.
- Drizzle with a drizzle of oil and the remaining marinade.
- Cook at 200°C for about 1 hour to 1 hour 15 minutes, basting occasionally with its own juices until the skin is golden brown and crispy.
6. Service: Serve the whole chicken on a platter, surrounded by the roasted vegetables and the stuffing cut from the inside.