Semolina stuffed chicken baked in the oven

I put the prepared chicken back up and make an incision along the ridge. Then the most delicate work is to be done - I remove the skin along with the meat, wings and legs. I do it carefully so as not to damage all the beauty. I salt and pepper the carcass and give it an hour to lie on a tray and soak. Meanwhile, I wash the parsley and lemon and separate the egg yolks from the whites. I chop the parsley finely, and cut the lemon into thin rings. About half of the soft butter is mixed with egg yolks, finely chopped onion, parsley and semolina, as well as whipped protein foam in a mixer. The resulting minced meat is salted and peppered, and then I stuff the chicken "bag" removed from the bones with it. I sew up the edges with a thread and spread the stuffed chicken on an oiled baking sheet, lubricate it with the remains of butter and bake for about an hour and a half at an average temperature. When the chicken is baked, it secretes juice, which I periodically water the chicken. Before serving, I do not forget to remove the threads with which I sewed up the carcass after I stuffed it. I put the chicken on a large dish, sprinkle with green peas, spread half-circles of lemon and a few sprigs of parsley on it. Already at the table, in front of the guests, I divide it into portions, like a cake. After all, I really want everyone to see this delicious beauty before eating it. I must say, stuffed with egg-onion stuffing with semolina, chicken baked in the oven does not stay on the table for long. Very soon it's the turn of another meal, because the chicken is eaten without a trace, because I pulled out the bones in advance. I got acquainted with the culinary recipe of this wonderful dish at a food fair, where various manufacturers of ready-made cooking not only arranged a tasting of their masterpieces, but also generously shared recipes and tips.