How to make
The chicken is washed well with cold water, cleaned and sprinkled evenly with salt and black pepper inside and out.
The potatoes are peeled and boiled in salted water. They are strained from the water and lightly mashed with a fork.
The leek stalks (only the white, tender part) and the garlic cloves are peeled and finely chopped.
Heat the butter in a pan and stew the garlic and leeks, until they soften, then add the mashed boiled potatoes.
After a few minutes, the chicken stuffing is removed from the heat and seasoned with crushed savory herb and as much salt and black pepper as you like.
Set it aside to cool, then stuff the chicken with the cold stuffing.
The opening of the chicken is closed up with cooking twine and the Leek and Potato Stuffed Chicken is transferred into a ceramic dish.
A little water is poured on the bottom of the baking pan, and a few pieces of butter are placed on the prepared stuffed chicken and it is covered with two or three (according to their size) cabbage leaves, so that it does not burn during roasting.
The chicken is placed in the lower part of a non preheated oven.
The oven is turned on to 390°F (200°C) and as soon as it reaches this temperature, 20 minutes are timed. If you are not using a ceramic dish, you can preheat the oven to 390°F (200°C).
After this time is up, the oven is reduced to 320°F (160°C) and the chicken is roasted for another hour, hour and a bit. During roasting, you can use a spoon to pour the sauce from the dish over the chicken several times.
Once the chicken is fully roasted, the cabbage leaves are discarded.
This unique village style roast chicken can be served as a delicious lunch or nutritious dinner, accompanied by fine wine.
It is served divided into portions and garnished with the stuffing.
Enjoy and cheers!
