• Fill a large pan (at least 5-liter capacity) with 3 liters of water. Add the onion, the washed carrots and celery, cardamom seeds, pepper corns, and cloves. Season with a tablespoon of coarse salt and bring to a boil, covered with a lid.
• In the meantime, prepare the filling. In a bowl, mash the potatoes with the chestnuts, add the sausages and the egg, and mix well until all the ingredients are mixed evenly.
• Wash the chicken, sprinkle with salt on the inside, and then stuff it with the filling. Tie it tight with a kitchen rope and put it into the boiling water. Let it cook for 1 hour.
• Preheat the oven at 250°. Remove the chicken from the pot and put it into a non-stick or earthenware dish, with a little oil, the garlic cloves, and the onion, celery, and carrot used in the broth. As mentioned, you can use the broth to make risotto or any soup.
• Put it in the oven covered with aluminium foil. Cook for about 30 minutes, then remove the foil, pour the wine over it, and cook for at least another 45 minutes. Make sure to pour the cooking liquid onto the chicken regularly to get a perfectly juicy meat.
• When the chicken is golden brown, turn the heat off and let it sit for 15 minutes. You can bake potatoes in another pan while cooking the chicken.

Baked potatoes recipe

• Peel and cut 500g of potatoes into 2cm cubes, wash them thoroughly, and put them onto a non-stick baking tray. Sprinkle with salt and 1 tablespoon of olive oil. Mix well with your hands to cover them evenly. Add a couple of garlic cloves and some rosemary and put them into the oven with the meat. Remember to mix them from time to time. It'll take about 45 minutes to 1 hour to cook.