Hearty Stuffed Chicken

Rinse the chicken and pat dry. Cut the chicken with poultry shears on the ventral side. Separate the breast meat and loosen the meat carefully from the abdominal cavity using poultry shears, so that the chicken is larger from the inside. Cut the loosen chicken meat into bite-sized pieces.

Soak the rustic roll in cold water. 

Drizzle the raisins with calvados. Peel the onions and chop finely. Rinse the chicken livers, pat dry and chop into small pieces. Saute the chicken liver together with the onions in a pan in the hot oil. Remove from pan and place in a bowl.

For the stuffing, squeeze the bread and add into the liver mixture along with the raisins. Add the ground pork. Rinse the parsley, finely chop and add to the liver mixture. Knead the mixture well to form a moldable dough. Season well with salt, pepper and ground caraway seeds.

Stuff the chicken with the stuffing and sew with kitchen string. Place the stuffed chicken into a buttered roasting dish with the seam side down. Mix the honey and peanut butter together, and coat the chicken with it. Pour some poultry stock over and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 1 hour. Pour the broth in between as required.

At last, raise the temperature of the oven to 220°C (fan: 200°C, gas mark 4) (approximately 420°F) and bake for 10 minutes, so that the skin is nicely crisp.