Chicken Niçoise Stuffed

Preparation:

Preparation: Finely chop the parsley and the garlic clove, using the crescent, place them in a bowl and add the cooked ham and bacon cut into cubes. In a bowl, soften the breadcrumbs of the sandwich with the milk, then squeeze it and add it to the other ingredients together with the sausage, skinned and minced, and the minced veal. Mix carefully, until obtaining a homogeneous mixture, then tie it with a whole egg and flavor it with the necessary salt and a little grated nutmeg. Stir again, using a fork, in order to mix everything well, finally add 100 g of pitted black olives. Clean the chicken, flame it, wash it inside and out and pat dry with kitchen paper. Insert the prepared filling into the abdominal cavity of the bird and close it by sewing the opening with a needle and kitchen thread. Transfer the chicken to an oiled pan, salt it, dress it with a drizzle of oil and cook it in the hot oven (200 degrees) for about 1 hour. At the end, remove the chicken from the oven, transfer it to a serving dish in which you have prepared a bed of Brussels sprouts and serve.