For thechicken filling, grate the onion and fry it in oil with the chicken giblets. Fry them for about 5 minutes, add rice to it and fry some more. Season with pepper, a little water and salt.
Stew until everything is tender and add chopped parsley to it. Coat the chicken with oil on the outside and fill it with stuffing.
Put it in the tray and put it in to bake, regularly covering it with the sauce in the pan. Mix the cream with the egg yolk and brush the already roasted chicken with this mixture.
Return to the oven to seal for a short, while it goes about forming a tasty crust.