Peel and bone the chicken, leave the skin. Mince the meat, blanch and dice the liver. Fry a two eggs omelette and cut it. Chop 2 parsley bunches. Knead and season all. Form the stuffing into small roulades and roll it in chicken skin. Each roulade roll into a napkin, bind and boil in the chicken bones stock for about 10 min. Then cool it, unroll and slice. Serve with mayonnaise-garlic sauce.
This meal was prepared by the Farm Wives’ Association from Czarków during the 5th “Silesian Tastes Festival 2010” in Złoty Potok. The Team won 2nd place in amateur category.