Preparation
Spread the chicken, season and sprinkle with the lemon juice. Let stand for 30 minutes. Aside, whiten in salt water the chopped spinach, red pepper, onion and green onions. Once these vegetables are cooked, pass them through a sieve and separate the broth. Place the vegetables on one end of the chicken and roll tight and tie the rolls with wick or fix well with toothpick. Season and boil the chicken for 1 hour in the stock of vegetables that you reserved, adding the aromatic herbs. After that time, let cool and cut into slices. Serve with vegetables.
