Instructions

To prepare the stuffing, first sauté the onion with the sausage.

I sliced the rolls into slices and poured cold milk over them. I crumbled the mixture with my hands, so the rolls absorb the milk nicely. However, you don't have to use milk, water can also be used. In oil, I sautéed finely chopped onion, and if desired, I also used what the fridge offers - so I also added diced ham or salami. I transferred the mixture to a bowl with the rolls. Add 1-2 eggs (I prefer 2), salt, black pepper, marjoram, and mix thoroughly.

I have a habit (depending on the mood) of preparing the chicken so that I slowly peel the skin from the meat, where I also put a layer of stuffing. I carefully filled the chicken with the stuffing, including under the skin, and since I didn't have a needle and thread at hand, it didn't matter for lazy ones like me who invented toothpicks. Close the chicken. I prepared a chicken seasoning as follows: 1 tbsp oil + sweet paprika + 1 tsp salt, and that's my chicken seasoning, which I rub thoroughly. If it seems too "pale," I add more paprika and spread it with my hands. I place the chicken for the final rest on the baking sheet greased with lard (or oil) and a piece of bacon on top won't hurt. If I'm feeling lazy (today), I add a few potatoes to the chicken as a side dish preparation. I place the remaining stuffing on the baking sheet. Pour about 1 deciliter of water (max: 1.5).

If you have a sealed oven, close it and after about 45 minutes of baking, uncover it - then proceed as I do. I don't have such a large sealed oven yet (at the time of writing). I set the oven to 200°C and placed the chicken in the preheated oven. Every 15-20 minutes, I baste the chicken with its juices. It bakes for about 80 minutes.

I like to serve it with rice, and my absolute favorite (like from mom) is the mentioned gravy on that rice.