Whole stuffed chicken without bones

300 g Veal

100 g dry white wine

1 whole chicken

2 Art. l. sour cream

2 Art. l. brandy

1 Art. l. balsamic vinegar

1 Art. l. vegetable oil

prune

dried apricots

pistachios or walnuts

apples and quinces

Provencal herbs

salt

From chicken carcasses need to remove all bones.

They must be removed through the bottom hole.

First you need to trim the tail are a sharp knife and start to gently separate the fillets from the skeleton and tendons to cut with a knife, as if to twist inside the carcass.

The most difficult area - back along the ridge, where there is little meat knife keep as close as possible to the spine, so that you do not accidentally damage the skin.

Cut the chicken leg between the bones in a place where it converges with the body, cutting the meat on all sides, pull it out of him, cutting off his circle.

Last bone on each wing to leave.

Chicken carcasses, thus almost completely be inside, and bone skeleton - separated.

Release carcass in its normal position, rub with salt and herbs, then combine the sour cream with the vinegar and marinate it in the mixture.

Cut the fruit into cubes, soaked in brandy, lightly fry the nuts.

Veal (can be replaced by chicken or turkey), medium-sized chop, put in a pan, add the wine, nuts, fruit, stir and fry.

Stuff the cooked chicken carcass weight, and sew up the hole.

Preparing whole stuffed boneless chicken for about 50 minutes at 200 degrees in preheated oven for baking sleeve.

Before serving on the New Year's table until cool chicken (removed from the sleeve) is placed under the press and lightweight until cool completely and then cut into thin slices portioned.