Roast Stuffed Chicken

Roast Stuffed Chicken

About A Three Pound Whole Chicken With Giblets
Four Slices Of Day Old Italian Bread Cut Into About ¾ Inch Cubes
A Beaten Egg
A Garlic Clove Cut Into Quarters
A Minced Garlic Clove
A ½ Inch Slice Of Spanish Onion
A Tablespoon Of Diced Spanish Onion
Two Whole Celery Stalks
A Tablespoon Of Diced Celery
A Carrot Cut Into Four Pieces
¼ Cup Of Cold Water
A Tablespoon Of Diced Soppressata Salami
A Tablespoon Of Chopped Capers
A Tablespoon Of Grated Parmesan Cheese
Two Whole Stalks Of Fresh Italian Parsley
A Tablespoon Of Chopped Fresh Italian Parsley
Two Whole Fresh Oregano Stalks
Three Tablespoons Of Olive Oil, Divided
The Juice Of ½ Lemon
A Tablespoon Of Sea Salt, Divided
A Teaspoon Of Ground Black Pepper, Divided

Combine a ¼ teaspoon of sea salt, a pinch of black pepper, and a tablespoon of olive oil in a sauté pan. Put the pan on medium high heat. Add the chicken neck, the chicken liver, and the chicken heart to the pan. Brown the chicken giblets well on all sides. Remove the neck, the heart, and the liver once browned. Discard the neck and the heart. Chop the liver into small pieces and place them in a bowl. Add the chopped onion, the minced garlic, and the chopped celery to the oil in the sauté pan. Cook while stirring frequently for three minutes. Add the cooked vegetables to the bowl with the chicken liver. Mix well. Add the bread cubes, the water, the salami, the grated cheese, the capers, the chopped parsley, the beaten egg, a pinch of sea salt, and a pinch of black pepper to the bowl. Mix thoroughly.

Preheat the oven to 350 degrees.

Place the stuffing into the cavity of the chicken. Place the garlic clove quarters, the whole oregano stalks, and the whole parsley stalks under the skin of the breast meat. Rub the chicken with the lemon juice and two tablespoons of olive oil. Sprinkle the chicken generously all over with sea salt and ground black pepper.

Put the carrots, the whole celery stalks, and the onion slice on the bottom of a roasting pan. Place the chicken (breast side up) on the vegetables. Roast in the preheated oven for two hours. Let the chicken sit out at room temperature for 15 minutes before carving. Scoop the stuffing out of the chicken and place it in a serving bowl. Serve the roasted celery, carrots, and onion on the side.