How to make
Chop the onions finely and braise in the oil along with the offal. Sprinkle with salt and black pepper, add in the rice and pour on a little water.
Once the rice swells, add the chopped parsley and stuff the chicken with this filling. Sew it closed and smear it with the butter.
Bake in a preheated 390°F (200 °C) oven, basting it periodically with the sauce formed during roasting. Smear the ready chicken with the egg yolk that's been beaten with the cream and put it back for 5 min. in the oven.
