Bone the chicken, rub with salt and spices, leave in a cool place for at least six hours. Mince the giblets with parsley, nuts and previously soaked breadroll. Stir the mixture, season and put into the chicken. Arrange the peeled apples cut into eight parts, and then sew the chicken with toothpicks and thread. Put in the oven and bake for about 2 hours, depending on the weight of the chicken, at 180 C. Serve with roast potatoes seasoned with thyme and garlic.
1 chicken with giblets
1 breadroll
bunch of parsley
100 gram walnuts
6 apples (russet)
cranberry jam or other jam
salt, pepper, marjoram, sweet pepper, olive