Instructions for slaughtering the chicken! The chicken is washed, dabbed and rubbed with salt. The garlic is peeled and chopped with a kitchen knife first into thin strips and then into tiny cubes. Fresh rosemary is chopped into small crumbs and dried rosemary is crushed with a mortar. The mixture of garlic and rosemary is rubbed 2/3 into the chicken and one third on the chicken.
Rinse the onions and apples, quarter them and stuff the chicken with them. Pour olive oil over the chicken from all sides. Put everything in an ovenproof dish and put in the oven, add white wine.
Cook for 1.5-2 hours starting at high heat (250 degrees) and finishing at low heat (175 degrees). Cut into pieces only before serving.
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