Difficulty: Medium

PREPARATION
Clean, sear and wash the chicken. Dry and season inside. Fry 1/2 minced onion in 4 tbsp of oil and sauté the chopped meat and ham form 5 minutes.

Season, add the chestnuts and mix with the meat. Stuff the chicken. Sew the openings and tie it. Season the skin.

Brush it with oil and place it in a dish with the appropriate size to keep the fat from burning.

Roast it in the oven at 350° F with the rest of the oil, the clove of garlic and the onion for an hour and a half, brushing it with its juice every 15 minutes.

When the onion is golden brown, pour the cognac and sherry. Shred the broth cube in 1 cup of boiling water and add some of the broth so the released substance doesn't stick until it becomes tender.

Remove the chicken and strain the sauce.

Carve and serve it with thick French fries.

INGREDIENTS
1 chicken (7 lbs)
1 clove of garlic
1 1/2 onion
12 tbsp of oil
9 oz of chopped veal and pork meat
3.5 oz of chopped cured ham
7 oz of cooked chestnuts
1 cube of chicken broth
1 glass of cognac
1 glass of sherry
Salt and pepper