Stuffed chicken with galaxy lemon cream

Ingredients

1 large chicken

1/4 cup Galaxy Lemon Cream

2 tbsp mustard

1 garlic clove, finely chopped

salt/pepper

1/4 cup olive oil

3 tbsp olive oil

250 g mixed ground pork and beef

Chicken giblets, finely chopped

1 onion, finely chopped

1/3 cup Carolina rice

1/3 cup roasted pine nuts

1/3 cup raisins

5-6 boiled or roasted chestnuts

½ cup brandy

1 cup chicken stock

Salt/pepper

Execution

Mix the Galaxy Lemon Cream, mustard, garlic, salt and pepper in a bowl. Add the olive oil and mix. Brush the chicken thoroughly with the mixture. Cover the dish with the chicken with cling film and marinate in the fridge for 2 hours. Then prepare the stuffing. Heat the olive oil and sauté the ground meat and giblets for 6-7 minutes. Add the onion and continue to cook until soft. Once the liquids have evaporated, add the brandy and let the alcohol evaporate. Add the rice, chestnuts, pine nuts, raisins and chicken stock. As soon as all the liquids have been absorbed, add salt and pepper. Stuff the chicken until full and sew the opening shut. The rest of the stuffing is served as a side. Truss the chicken well. Brush with oil and season with salt and pepper. Place the chicken in a casserole dish Cover and cook at 180°C for 1 hour and 30 minutes. Check if there are enough liquids, and if they have been absorbed add more chicken stock. Brush with Lemon Cream and continue to cook for 35-40 minutes, until the chicken becomes golden brown.