JUICY ROASTED CHICKEN WITH FAROFA DOMINGÃO
INGREDIENTS
FILLING 
- 100 g of chopped bacon;
- 2 tablespoons of oil;
- 1/2 chopped onion;
- 1 stale bread;
- 1/2 cup of cooked and chopped Portuguese chestnut;
- Salt and black pepper to taste;
- 2 beaten eggs;
- 2 tablespoons of chopped parsley.
CHICKEN
- 1 large clean and dry chicken;
- 50 g of butter;
- 1 tablespoon of paprika;
- 1 cup (240 ml) of white wine;
- Salt and pepper to taste.
PREPARATION MODE
FILLING
Fry the bacon in oil, add the onion, bread, chestnut and season with salt and pepper;
Add the beaten eggs and parsley and mix well;
Stuff the chicken cavity with this mixture and tie the legs well;
If necessary, sew up the bird’s cavity if you think it will leak.
CHICKEN
Melt the butter and mix the paprika;
Grease the chicken with butter, season with salt and pepper, place in a mold and drizzle with the wine;
Cover the chicken with aluminum foil and bake for approximately 1 hour to 1 hour and 15 minutes, depending on the size of the bird;
Remove the foil and bake for another half hour to brown.
DECORATION
Place the finished chicken on a tray and arrange with boiled sliced potatoes, grapes and egg strands around it;
Let the chicken rest for 10 minutes before slicing and done.
