Stuffed Roast Chicken with Stove Sweet Potatoes

Season chicken inside and out with salt and season with pepper. Remove the peel from the celery and 1 onion, cut into small cubes. Heat butter in a frying pan, roast celery and onion in it.

Cook the chicken liver with peeled onion, bay spice and garlic in water. Then cut the chicken liver into thin strips and mix with bread cubes, a little bit of hot water as well as red wine and the roasted celery and onion mixture.

Fill the belly of the chicken with it after about 15 min.

Butter the chicken. Rub the chicken with butter, cayenne pepper, olive oil, spices, parsley and the juice of a lemon. Roast in the oven heated to 220 degrees for about 60 minutes.

Pour a few drops of olive oil on the palm of your hand and rub the oil into washed, medium sized sweet potatoes. Wrap sweet potatoes in aluminum foil, close with aluminum foil and bake like conventional baked potatoes in about 40 min. Ready after in about 40 min.

Arrange stuffed roast chicken with stove-top sweet potatoes decoratively.

Kim Cooper, singer

Our tip: Use high quality red wine for an extra fine taste!

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