INGREDIENTS

• 1 carcass of a broiler chicken weighing 2.7 kg.;
• salt and freshly ground pepper;
• 120 g. butter;
• 4 garlic cloves, crushed;
• 1/4 cup coarsely chopped walnuts;
• 1/4 cup fresh parsley, coarsely chopped;
• 2 tsp fresh thyme (savory, thyme);
• 1 French baguette, cut into 3 cm. cubes;
• 4 cups low-salt chicken broth.

METHOD

1. Rinse chicken under water and pat dry. Place the chicken on a dish, refrigerate uncovered for 4 hours or overnight to dry out the skin.
2. Dry the chicken with paper towels, rub the inside with salt and pepper. Place the chicken on a baking sheet and fold over the wings. Preheat oven to 230°C.
3. Melt the butter in a skillet over medium heat. Add garlic, walnuts and fry until golden, about 7 minutes. Drizzle chicken 2 tbsp. l. oil mixture. Pour the remaining oil mixture into a large bowl. Add parsley, thyme and bread, mix well. Fill the cavity of the chicken with 2/3 of the minced meat, put the rest of the minced meat nearby. Sprinkle chicken with 2 tsp. salt and 1/4 tsp. pepper.
4. Place the chicken in the oven and roast until the mince is browned, about 20 minutes. Add 2 cups of chicken broth and continue to cook for another 40 minutes. Take the minced meat out of the chicken and spread it around. Continue to roast the chicken until a thermometer inserted into the thickest part of the thigh reads 75°C, 30 to 35 more minutes.
5. Transfer the chicken to a dish and leave for 15 minutes. Transfer the mince into a bowl. Place a baking sheet on the hob and turn on the stove to high heat. Pour into a baking sheet 2 tbsp. broth and cook, cleaning the pan with a wooden spatula from stuck pieces of meat, 5—8 minutes. Transfer the minced meat back to the baking sheet and stir to absorb all the meat juices. Serve chicken with walnut bread mince.