Stuffed Roast Chicken

Name: Stuffed Roast Chicken (Pollo Relleno al Horno)
Cuisine: Puerto Rican
Ingredients: ¼ cup flour; 2 hard-cooked eggs, chopped; 2 ounces lean cured ham, washed and diced; 1 tablespoon lard or vegetable oil; 1 tablespoon lard or vegetable oil; 1 teaspoon salt; 1 apple; 1 cup milk; 4 slices sandwich bread, crusts trimmed; ¼ cup fat; 3 cups liquid; 1¼ cup seeded raisins; 1¼ cups tomato sauce; 10 olives, stuffed with pimientos, chopped; 10 olives, stuffed with pimientos, chopped; 10 dry prunes, pitted, chopped; 1 stalk celery, chopped; Chicken giblets (heart, liver and gizzard); Chicken giblets (heart, liver and gizzard); 1 cup water; ¼ teaspoon salt; 5-pound dressed-weight roasting chicken; Chicken giblets (heart, liver and gizzard); Chicken giblets (heart, liver and gizzard)