Traditional chicken

Break the bread in pieces and place in the mix master.

Chop so that they are breadcrumbs

Place the breadcrumbs in a bowl.

In the mix master finely chop the parsely and pecan nuts.

Melt a small amount of butter and fry the bacon until nicely brown.

Add the garlic and spring onion and fry for 5 minutes.

Add the rest of the butter and allow it to melt.

Add in the breacrumbs,nuts and parsely and mix well.

Season with salt and pepper

Place the chickens on it’s stomach and cut on the backside.

Cut with a sharp knife on the meaty part of the back.

Remove the parsons nose.

Cut the back of the chicken open.

Use kitchen scissors , it’s easier.

Use a clean sharp knife and cut the carcass part out of the chicken.

When you come across the legs and wins tie them together and completely remove the carcass.

Lie the chicken down flat.

Scoop the stuffing on top.

Close the chicken with toothpicks.

Carefully place the chicken on it’s back (so that the side with toothpicks are at the bottom)

Scoop more stuffing in.

Fold the chickens legs crosswise and tie together with string.

Place in the oven and coat the chicken with lemon juice.

Place the onions around the chicken and throw olive oil over the chicken and onions.

Season with salt and pepper.

Roughly break the sage and throw over chicken.

Bake at 180 degrees for 1 and a half hours.