, salt, pepper, pepper, freshly ground Untreated lemon zest en zest – grated grated Nutmeg, fresh fresh h grated – to coat to coat.
Rinse the chicken, dry it and season it inside and out with salt and pepper. Preheat the oven to 240 °C. Remove the skin from the shallots and cut into small cubes. Clean the mushrooms, rinse only if necessary and cut into small slices. Clean, rinse and dry the chicken liver thoroughly. Heat the butter and sauté the onion cubes and mushrooms until translucent. Add the liver and sauté, turning. Remove from the heat. Cool and chop. Remove the crust from the bread and cut into small cubes.
Put the bread cubes in a suitable bowl and mix with egg and whipped cream. Add the cooled liver mixture and season with salt, pepper, a little lemon zest and nutmeg.
Fill the chicken with it and close the opening with wooden skewers. Place in a roasting tin, brush with butter and roast in a heated oven for ten minutes. Later reduce the temperature to 160 °C, brush the chicken repeatedly with butter and pour the clear soup around the chicken.
Cook for a further 20 minutes, basting again and again with gravy.
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