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Chicken, 1.5 kg
salt, pepper, paprika

Stuffing:
40 g butter
2 rolls
chicken liver
20 g butter
breadcrumbs
parsley, grated nutmeg
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Wash the chicken well inside and outside, mix salt, pepper and paprika and rub chicken inside and outside. Cut off wing tips and loosen the skin of the breast so that it can be filled with the bread stuffing, putting remaining stuffing into the cavity of the chicken. Close by sewing or with a skewer. Roast the chicken in a roasting pan at 190° C for about one hour basting several times.

Stuffing:
Cream butter until light and fluffy, add egg, soak the rolls in water beforehand, squeeze out the liquid and add the bread; heat butter and saute the liver, add it together with salt and parsley. Add breadcrumbs if the mixture is too moist.