Stuffed Chicken Istrian Style

An ideal dish to spice up your Sunday lunch!

Preheat the oven to 120 degrees Celsius. Thoroughly wash the chicken, dry it with paper towels, and lightly rub it with salt. Cut the bread into slices, then into smaller cubes. Spread the bread cubes on a baking tray and place it in the preheated oven for 10 minutes. Meanwhile, thoroughly wash and dry the parsley, then finely chop it. Peel the carrots, grate them, and cut them into smaller cubes. Grate the cheese finely.
Thoroughly wash and dry the chicken livers with paper towels, then cut them into smaller pieces. Place them in a bowl, add the parsley, cheese, and toasted bread cubes. Crack two eggs into the bowl, and also add flour, carrots, and peas. Finally, pour in the milk and season with salt, pepper, nutmeg, and marjoram. Mix all the ingredients thoroughly with moistened hands.
Stuff the chicken cavity with the prepared filling and sew the opening shut with kitchen twine. Place a larger pot with chicken broth on the stove. Add the chicken to the pot and cook it over moderate heat for about 35 minutes.
Once the chicken is cooked, carefully remove it from the pot and slice it so that each serving includes both white and dark meat along with the stuffing. Serve the chicken with your choice of side dish, and pour a ladle of broth over each portion.