Clean the chicken and salt it inside and outside. Soak white bread in milk, squeeze and knead it with your hands. Finely chop the chicken offal (scrape the liver with a knife and chop), add the chopped onion, salt and a little water and fry in a pan. Allow to cool, then stir in the egg, chopped parsley, the soaked and drained bread, salt and pepper. First fill the inside of the chicken and then the pockets on the outside, which you make by separating the skin between the leg and the white meat with your hands, with stuffing. Sew the opening with thread or secure with toothpicks. Place the chicken in a baking dish, pour a little oil over it and add a little water. Roast at 200°C for about two and a half hours. Turn the chicken during cooking so that it bakes nicely from all sides. Before serving, do not forget to carefully pull out the thread or toothpicks.

Recipe from PP cook book Smells like home, contributed Dijana Pruginić, Serbia.