MY SPANISH RECIPES !!!

50 ml of olive oil
1 egg
50 g of Serrano ham
2 tablespoons of sherry
100 ml of milk
50 g of lard
1 cooking apple
200 g of chicken innards (heart, liver, gizzard)
100 g of crust-less bread
1 chicken (aprox 1.5 kg)
50 g of bacon
25 g of tinned truffle

Make the stuffing with the chopped chicken innards, the truffle juice, the bread soaked in milk, the chopped cooking apple and the beaten egg.
Stuff the chicken with this mixture.
Push the bacon and the sliced truffle between the meat and the skin.
Roast in olive oil and lard.
When the chicken is cooked add the sherry and put it back in the oven. Then add a bit of water and cook for a little longer.
Serve the sauce in a separate dish.