How to make
The whole chicken is washed, dried and scalded. Transfer it into the bag, in which it will be baked and sprinkle it generously with spices inside and out - salt, black pepper and smoked paprika.
You can also add some of your favorite spices.
Dried wild mushrooms (bolete mushrooms, Chanterelle, Marasmius oreades) are poured with two cups of hot water and set aside.
Rinse the rice in some water and pour cold water over it.
In a deep pan, stew the finely chopped onion, finely chopped garlic, finely chopped carrot and strained wild mushrooms in the oil and butter, until they soften.
Finally, add the rice. Gradually add the water from the mushrooms (2 cups) and cook, until the rice absorbs the liquid.
Then add the spices - fresh thyme (finely chopped) and as much black pepper and salt as you like.
Stir and as soon as the stuffing cools down, fill the chicken with it. The hole is not sewn, but plugged with half a lemon, which has been peeled.
Drizzle the chicken with a thin stream of olive oil, add a whole head of garlic and a few sprigs of fresh thyme around it. Pour a cup of water and tie the bag.
Transfer the chicken in a bag into a baking pan and bake it in the middle of the oven at 180°C.
The roasted chicken is ready in about an hour and 15 minutes.
Enjoy this delicious stuffed roasted chicken in a bag!
