Good Stemians, in my previous post I explained how to bone a bird; Today I will explain how to fill any type of bird to complement the technique given above.

For this we need:

• 350 grams of ground beef.
• 350 grams of ground pork.
• 200 grams of ham.
• 200 grams of yellow cheese.
• 1 small or medium paprika
• 1 medium onion.
• 1 bunch of coriander.
• 150 ml of English sauce.
• 100 ml of oil.
• 1 carrot preferably large.
• 2 eggs
• 1 green apple
• Salt and pepper to taste.

Procedure:

• Place the beef and pork in a bold.
• Blend the onion, paprika, cilantro and garlic, if desired, they can be chopped into pieces.
• We add salt, pepper, sauce and oil to the mixture and then add to the meat kneading until it is homogeneous.
• We take the boneless chicken and place inside a kind of bed with half of the ham and cheese in an interspersed form.
• On it we add the preparation of the meat with the rest of the ham and the cheese pressing with the breasts.
• Cut the carrots into long strips to insert them into the filling.
• We parboil the eggs and peel them to introduce the filling.
• Slice the apple and place in the filling.
• With wick and needle we close the holes.
• We place in a tray are taken to the oven at 300 ° for 45 mnts approximately for each kg.