This is an old island chicken stuffing recipe, however we normally don't stuff the whole chicken like I did here. We usually stuff only the neck and breast part of the chicken. We call this "Mutsiyas" in my language. This has always been my favorite island dish. My friends love them so much that I decide to just post the recipe for my JAP friends as well. Hope you like them. :-)
The first step before stuffing the chicken is to remove the bones. The bones are removed from the opening in the bottom of the chicken, without cutting or breaking the outer enclosure. The stuffed chicken keeps its shape!
Cut chicken breast to small pieces process little amount repeatedly through a food processor fitted with metal blades until they are reduced to a fine chopped pieces. Place into a large mixing bowl.
Repeatedly through a food processor, add the spinach, lemon basil, green onions, red bell pepper, string beans, and the garlic and onions. Add them into the mixture together with the chopped breast.
Add the salt and pepper and fresh lemon juice,lemon zest and (1/2)chicken broth (optional: add your other favorite spices) - Finally, add the 2 fresh eggs into the bowl. Mix them all together until all ingredients are well mixed and blended.
Season the chicken with salt and pepper.
Stuff the wing cavities first, then the legs and thighs,. . and finally the body, until all the stuffing is used.
Place the boiled eggs in the center of the stuffed chicken.
Close the openings with metal pins and kitchen string.
Preheat oven 360 F. Place the chicken in a oiled oven pan. Add herbs on top of the chicken.
Drizzle the extra-virgin olive oil. Cover with aluminum foil and place in the oven.
Remove aluminum foil after about 1 hour.
When the chicken is browned, add wine. After the wine is evaporated add (1/2)broth and finish cooking until inside temperature will reach 185 F (check with meat thermometer). The chicken will cook for a total of about 2.5 to 3 hours.
Decorate with salad leaves, herbs, and orange slices.