Baked Bread Stuffed Chicken Recipe

To prepare the chicken broth, first place the chicken wings in a large pot with enough water to cover them slightly. Add 1 teaspoon of salt. Cook for 2 hours on low heat, half-covering the lid. In this way, the aroma of the chicken will transfer to the water. Remove from heat and strain.

You can apply this recipe beforehand and keep it in the refrigerator and use it whenever you need it.

Preheat the oven to 200°C.

Put the bread crumbs in a food processor. Transfer it to a bowl and add 80 g İçim Butter, parsley and lemon zest. Season with salt and pepper. Add the egg and chicken broth and mix well. Squeeze lemon juice inside and outside of the chicken and season with salt and pepper.

Fill it with the bread stuffing you prepared. Flavor it by applying plenty of İçim Butter on the outside. Wrap it with wax paper and put 80 ml of white grape vinegar, 80 ml of chicken broth and 80 ml of water into the cooking container. After baking at 200°C for 30 minutes, reduce the oven temperature to 180°C and bake for another 40 minutes.

Then add another 80 ml of chicken broth and cook again for another 50 minutes. Remove the baking paper and bake for another 15 minutes until the skin is browned.

Add the oily liquid you obtained while cooking the chicken to the rest of the chicken broth and boil. Then strain into a bowl.

Serve the chicken hot by pouring this sauce over it.