Stuffed Chicken
Töltött Csirke

1 chicken about 3 lbs
8 oz mushrooms
4 oz lard or chicken fat
fat rendered from 2 oz smoked bacon
1 egg
2 dry bread rolls
milk
1/2 tsp ground white pepper
1 small an onion chopped
a bunch of parsley chopped
salt to taste

Carefully separate the skin from chicken, starting
at the neck. Salt the inside of the chicken and the
meat under the skin. Chop mushrooms and fry them in
the bacon fat. Soak the rolls in milk and water,
crumble them and mix with an egg, salt, pepper, onion,
parsley and mushrooms. Use forcing to spread part of
this stuffing under the chicken skin and put the rest
inside the chicken. Heat the chicken fat in a roasting
tin and brown the chicken on each side. Cover the tin
with foil or a lid, place in a moderate oven 350 F for
about 1 hour, basting occasionally. Let the chicken rest
for 25-30 minutes before carving, to give the stuffing
time to set.