1 Remove the entrails, clean them by depriving them of grease and filaments and rinse them (the stomach, in particular, it must be opened and washed well). Cut them into small pieces, fry them with a little oil and, just before turning off the heat, add 1 peeled garlic clove and minced; salt and leave flavor for a few moments.
2 Chop the almonds and the parsley well washed and mix them with the crumbled crumb, the beaten eggs, entrails and grain; knead well everything and salt if necessary. Wash the chicken inside and out, dry it with kitchen paper, salt it internally, fill it with the filling; then sew the opening with a needle and kitchen thread.
3 Clean the pepper, wash it and cut it into small pieces. Heat 4 tablespoons of oil with the remaining garlic, poached, and brown the chicken first on the breast and then on the back. Once golden, remove the chicken (without removing the garlic) and keep it aside, on a tray. Add the pepper and bay leaf to the pan, then pour the passata and season with salt. When it starts to boil add the chicken, lower the heat and cook covered for 2 hours abundant (the time depends on the size and consistency of the chicken). Serve the chicken cut into pieces with the filling and a little sauce.
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