Difficulty: Medium

Preparation
Soak the raisins in the rum for 30 minutes. Clean and empty the chicken. Fry the liver with the chicken livers in a little of butter.

Carve the ham, bread, parsley and livers, add the drained raisins (reserve the rum), and the whisked eggs, season. Mix well.

Stuff the chicken with this mix, sow and tie well, spread the rest of the butter. Place the chicken in a baking tray with a carved bay leaf and a little of thyme.

Place the potatoes around, spray with the wine and roast in a strong oven spraying the cooking juice every now and then, add the chestnuts.

Once cooked, 1.5 hours, flambé with the rum and place in a hot dish.

Degrease the cooking juice with 2 or 3 tbsp of hot water and serve in a sauce dish on the side. Also on the side, serve the potatoes, chestnuts and Brussels sprouts.

To make the Brussels sprouts: Sauté the bacon in a little of oil, add the tomato sauce and cook for a few minutes. Add the Brussels sprouts and cube of broth dissolved in 400 ml of water and cook until the sprouts are tender.

INGREDIENTS
1 chicken
2 oz of butter
Stale wine
Thyme and bay leaf
1 lb of cooked chestnuts
1 lb of potatoes
3.5 oz of bacon
400 ml of tomato sauce
1 lb of Brussels sprouts
1 cube of chicken broth
7 oz of cured ham
7 oz of breadcrumbs
100 ml of rum
2 oz of raisins
3 chicken livers
3 eggs
1 sprig of parsley
Salt and pepper