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1
Pick up nice chicken making sure the skin is not damaged.
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2
Carefully separate skin from meat but not remove (you are going to put stuffing inside).
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3
Season it with salt.
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4
To make stuffing first saute finely sliced onion on butter.
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5
When soft and transparent add mushrooms.
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6
Dried wild mushrooms soak 10 minutes in water.
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7
Slice pancetta into small cubes.
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8
Slice chicken liver into small pieces.
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9
When mushrooms loose water, add pancetta and at the end chicken livers.
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10
Saute it until livers becomes gray.
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11
Put it on cool place to cool it a bit.
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12
Add yolk (or two if you have a lot of stuffing) grounded nutmeg, salt, pepper, bread crumbs, minced parsley leaves, sour cream.
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13
Mix well to make a stuffing (it must not be too creamy).
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14
Put stuffing inside the chicken and surplus between skin and meat (the best is between legs and breasts).
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15
Firmly close or sew up all holes with thicker thread.
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16
Tie legs together.
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17
Preheat the oven up to 220C Pour melted lard (oil) over the chicken and put it in the oven.
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18
Bake it on 220C about 20 minutes than reduce heat to 180 - 200C and bake it 60 to 80 minutes (depending how large the chicken is 1kg = 60 min).
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19
About 20 minutes before end bake it on 220C.
