Soak the bread in milk, press, mince with liver, salt and pepper. Add milk, greens, yolk, butter and whisked white. Stir well up.

Raise the chicken skin from breast edges to wings and the center of a back, fill in with the stuffing. put the remaining stuffing inside of chickens. Put chickens back down on frying pan with heated butter, pour with the remaining butter and bake for 1 hour, pouring with fat.

Dry flour, mix with the juice from frying, dissolve with stock, boil, add sour cream. Pour chickens with the sauce and cook through for 20 minutes.

Halve prepared chickens, pour with the sauce. Serve the remaining sauce apart.