Take a sharp knife and carefully go round the chicken leg bone scraping off the meat from the bone and carefully pushing the meat away every time. Chop off the bone away right before coming at the jaw. Repeat for all 4 legs.

Take a mixing bowl, skin off the sausage meat, mix together with the sage leaves, parsley & cheese. Push the sausage meat into the chicken cavity, rolling the skin over to cover the filling.

Take a Maggi So Juicy bag, and place the chicken into roasting bag together with the onions & mushrooms. Dilute the spice mix from the bag with 150 ml water and pour over the chicken meat, wrap the bag with the baking tag and roast for 30 to 40 minute in pre heated oven at 175°C.

Meanwhile prepare the risotto; chop the bacon and cook in a double bottom sauce pan with the butter, allow to crisp. Next stir in the rice and leek, cook for a couple of minutes further. Splash in the wine, allow evaporation, continue cooking, adding the vegetable stock gradually allowing the rice to absorb the liquid and stirring occasionally. When rice is cooked, remove from the heat, crush the gbejna in and beat in together with the spinach leaves. 

Serve the chicken sliced with the obtained sauce accompanied by the risotto.