I recommend this recipe to everyone. A festive, very tasty dish that will delight all guests. Cooking is pure pleasure, a real creative process!

Ingredients:
Chicken – about 1.5 kg
Thin pancakes – 6 – 8 pieces (it took me 7 pancakes with a diameter of 20 cm)
Pork or chicken meat – 500 g
Egg – 1 piece
Boiled chicken or quail eggs – 6 – 8 chicken eggs (about 1 chicken or 5 – 6 quail eggs per pancake)
Sour cream for greasing chicken – 1 – 2 tablespoons
Salt pepper

Cooking:

Remove the bones from the chicken through the evisceration site. How to do this you can see here.
Turn the chicken inside out and cut the meat from the breast, leaving a layer of meat about 1 cm thick.

Cut the cut meat and pork (or chicken meat) through a meat grinder or chop in a blender until minced. Salt the mince, pepper, add the egg and mix well.
Spread each pancake with minced meat, lay out quail or chicken egg quarters in a chain and wrap in a tight roll.

Stuff the chicken with prepared rolls. To do this, first lay out the first layer of pancakes tightly (I had 4 pancakes).

Take about 2 tablespoons of minced meat in your hand and brush the pancakes well on top and between each other.

It is very important to push the minced meat between the pancakes so that the finished dish does not fall apart when slicing. Lay out the second layer of pancakes (I had 3 pancakes) and again thoroughly spread the minced meat between the pancakes and on top. When laying out the second layer, make sure that the layer of meat left on the breast lies evenly, does not stray to one side.
Chop with toothpicks or sew the place of gutting – stuffing.

Tie the legs and wings of the chicken with twine so that the chicken looks neat in the finished dish and looks exactly like a chicken, and not like a shapeless bag.

If desired, grease the chicken with sour cream, salt and pepper and bake at 180 – 200 C until fully cooked (it took me 1.5 hours).

Drizzle the excess fat over the chicken while cooking. If the chicken starts to burn, turn the heat down or lower the pan a little lower and/or cover the chicken with a piece of foil.
Remove the twine and string from the finished chicken.

Enjoy your meal!