Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 chicken (corn chicken), French, approx. .7 kg
- 2 sprigs thyme, fresher
- 1 sprig rosemary, fresher
- 2 cloves garlic
- 1 shallot (s)
- 1 ½ teaspoon paprika powder, smoked
- Olive oil, good
- honey
- salt
Print Recipe
Pin Recipe Instructions
- Wash the corn chicken and pat dry. Salt the inside and fill with sprigs of herbs, garlic and the roughly chopped shallot.
- Close the opening of a bundt pan with aluminum foil and place the corn chicken on top. Rub the outside of the corn chicken with a little salt.
- Mix the olive oil with honey and smoked paprika powder and brush the corn chicken thoroughly with it.
- Preheat the oven to 160 ° C (top / bottom heat), slide in the Gugelhupf tin. After 70 minutes, turn the oven up to 180 ° C for 5 minutes to bake the skin nice and crispy. Then turn off the stove and let the chicken rest in the oven for a while.
- Cut the corn chicken and serve with mashed potatoes and a small mixed salad.
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