For the stuffed roast chicken, first wash the chicken and pat dry. Melt the butter in a pan and fry the chopped giblets in it.
For the stuffing, mix the fried giblets with the bread cubes, whipped cream, sour cream, eggs, parsley, lemon zest and a dash of oil to taste.
Season with salt and pepper and mix everything well until you get a compact mass. It is best to let the stuffing sit for half an hour.
Stuff the chicken with the stuffing and then sew it up with a needle and thread. Tie the front drumsticks together with a spaghetti so that the chicken keeps its shape during roasting (see video instructions).
Preheat the oven to 200 °C top and bottom heat.
Rub some fresh nutmeg into the oil and coat the chicken with it. Pour the soup into a roasting pan and put the chicken in it. Put the roast chicken into the oven.
After about 20 minutes, turn the temperature down to 180 °C and let the chicken roast for another 60 minutes.
Halfway through the roasting time, turn the chicken once, brush with its own juices and season with salt and pepper. Once the roast chicken is nice and crispy on the outside and cooked through on the inside (needle test!), remove the stuffed roast chicken from the oven and carve.