Heat the sunflower oil in sauté chopped onions and garlic, carrots, grated, and mushrooms, cut into strips. Add the rice and 1/3 cup hot water. Boil until the rice absorbs the water. Separately, fry the livers and add to mixture. Finally, put the chopped pickles and olives. The filling is seasoned with salt and pepper. Well washed-salted chicken inside and out, complete with stuffing and sew. Put it in a greased paper bag. In an oiled tray rank sliced ​​potatoes, pre-savory, sprinkle with sunflower oil, put the bag on top with the chicken, pour a little hot water and bake in a moderate oven.