Stuffed Chicken

INGREDIENTS

• 5 TABLESPOONS OF UNSALTED BUTTER AT ROOM TEMPERATURE
• ZEST OF 1 ORANGE
• ¼ A TEACUP OF PARSLEY, FINELY CHOPPED
• 1 WHOLE CHICKEN

FOR THE FAROFA

• 300 G OF CHICKEN GIZZARD
• 150 G OF CHICKEN LIVER
• 1 MEDIUM ONION, DICED
• 2 GARLIC CLOVES, MINCED
• 2 TABLESPOONS OF BUTTER
• ½ TEACUP OF OLIVES, CHOPPED
• 2 TEACUPS OF MANIOC FLOUR
• ½ TEACUP OF CORNMEAL
• ¼ BUNCH OF PARSLEY, CHOPPED
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Mix the butter with the orange zest, parsley, salt, and black pepper. Using your fingers, carefully displace the meat the skin of the chicken and spread the seasoned butter inside the skin of the breast tights, drumsticks, and wherever else you can reach. Also spread the butter inside the bird and a bit on top of it. Set it aside while you prepare the farofa. Clean the gizzard and live and chop them separately. Season with salt and black pepper. Braise the onions and garlic in one tablespoon of butter. Add the gizzard, braise for a bit, and cover with water. Once it is cooked through, wait for the liquid to reduce and add the liver with the remaining butter. Braise and when it’s done, add the olives, cornmeal, and manioc flour. Season with salt, black pepper, and parsley. Stuff the chicken with the farofa (some should be left out), cover with aluminium foil and bake in a preheated oven at 180°C for 40 minutes. Remove the foil and back for another 10 minutes. Serve the chicken with the remaining farofa.