Stuffed Boneless Chicken - cooking recipe

Ingredients

1 whole chicken, boned (be careful not to pierce the skin, better yet, have your butcher do this for you, 2 to 3 pound)
For Marinade
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons lemons
Stuffing
1/2 lb ground ham
1/2 lb ground pork
1/2 lb ground chicken
1 1/2 ounces raisins
1 tablespoon lemon juice
2 tablespoons soy sauce
1 teaspoon finely minced garlic
2 tablespoons breadcrumbs
1/4 cup chopped onion
2 raw eggs
2 teaspoons crushed black pepper
salt
3 hard-boiled eggs
4 ounces melted butter or 4 ounces margarine
2 pieces hot sausage, sliced lengthwise into quarters (pepperoni or Polish sausage)

Preparation

Combine all marinaring ingredients and marinate boned chicken for 3 hours.
Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well.
Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail).
Sew the slits at the neck and the tail of the bird.
Place the chicken in a baking dish and brush with the melted butter.
Wrap in aluminum foil.
Preheat the oven to 350 degrees F.
Bake for I hour.
Remove aluminum-foil wrapper and continue baking until chicken is golden brown.
Serve with sauce.
Sauce: Drippings from chicken 2 tablespoons flour 2 tablespoons soy sauce 1 tablespoon finely minced garlic 2 tablespoons vegetable or corn oil salt to taste Collect drippings from the baking dish.
Add 2 tablespoons flour and one table- spoon soy sauce.
Set aside.
In a small saucepan, saute garlic in oil until brown.
Add the mixture of flour soy sauce and drippings.
Season with salt.
Cook about 5 minutes, stirring often.
Slice chicken and serve with sauce.