How to make
Cut the ham into small pieces and crumble the garlic and rosemary leaves. Chop the chicken livers finely and make a stuffing from the ham, livers, garlic, rosemary, salt and black pepper.
Clean the chicken and fill it with stuffing, sew the holes, pour lemon juice on top and place it in a buttered oven dish. Cover the oven dish with foil and bake for 2 hours at 320°F (160 °C).
Remove the foil and bake for another 10-15 minutes until the chicken turns golden. Wash the potatoes, cut them into large cubes, then boil in salted water.
Once they are done, drain them and pour the hot butter over them.
