Is it truly a unique bird in the world? Is it bred at the North Pole? Does it grow up in nests high in the trees? Or is it a laboratory creature that doesn't even have any feathers? All sorts of legends have surrounded one of the most ubiquitous dishes on Brazilian Christmas tables for the past 30 years. There, many have heard stories about the origin of this super-chicken, the Chester, always shrouded in mystery that has given rise to the most outlandish theories (like the one about the beast without any feathers). Few can claim to have ever seen a live specimen, and that's why, when journalist Vitor Hugo Brandalise Junior, sitting among friends in a bar, blurts out, "My uncle was one of the inventors of the Chester," he knows he'll have the audience's full attention.

Who hasn't asked someone at home for a recipe and ended up completely confused? Those who know them by heart, whether through experience, passion, or because they've practiced them countless times, struggle to rearrange the steps for others to learn. It's even harder to get those who possess the desired recipe to explain the exact quantities and cooking times. Phrases like "you'll see," "you'll know," or even "the time it takes to say the Lord's Prayer" are the go-to instructions for knowing how many grams or how long to cook. For all these reasons, we've decided to explain the recipes you've always wanted to know so you can cook at home this Christmas.

Stuffed chicken is one of the most cherished and elaborate recipes and a classic Christmas dish, but it can be made in as many ways as there are cooks. The version we propose follows the principle of making it very easy for diners: no bones in the dish, plenty of bread to dip, and the most delicious meal they've ever tasted.