Hello from Germany. The chicken looks so "relaxed" because of her I pulled all the bones (be honest, did it the first time). Of course, you can not pull out, but I was forced to do it, to enter more filling because the chicken was tiny. I suggest googling on "how to pull out the bones from the chicken", there are so many useful videos, easy! And clearer than the photo.

Loaf (in my case was a French baguette) to break into small pieces. 2 cloves of garlic grate. On the pieces of loaf pour a small amount of milk, it is necessary only in order to soften the crust. Milk should not be "vegematic" bread. Stir in the garlic, season with a little salt. A little bit about the baton: it is best, in my opinion, "Milky", but you can as well and with white bread, preferably with a soft crumb (butter oil ^^). P. S. the Amount of grain varies depending on the size of chicken, you may need > or <.

Grate the remaining clove of garlic, the chicken thoroughly lubricate the garlic and salt inside. Oh, by the way: if you decided to pull out the bones, then neck (or, more precisely, the hole remaining in its place :) ) you need to sew. Now, lay little by little the pieces of the loaf, alternating with plums. butter, cut into small pieces. The amount of oil I pointed out about, someone will add more, some less, this of course depends on the size of the chicken. But my advice: don't spare the butter! It, along with the juice from the chicken will soak the stuffing. The stuffing should be dry.

Second, we perform the operation by stitching the chicken, grease the outside with your favorite spices and salt and put into a preheated 180C oven for about an hour. I baked it in the sleeve, the result was very happy!

Tadaaam.. you Can get it! :) As you can see in the photo, thin chicken skin could not cope with the amount of toppings and busted : ( But I'm not upset, because it still had to cut.

Here is the breakdown ;) of Course, is not very picturesque as it could be with a different filling, BUT it is very tasty! Honestly! This delicate crumb, soaked in butter, chicken broth and garlic... in Short, I almost always make this recipe and almost never try any other, because when I think of the taste and smell of this wonderful bread, then other toppings immediately disappear :)