Summary

Ingredients

• 1 chicken, ready to cook
• 250 g bread (s) or rolls, stale
• 250 ml milk, hot
• 1 bunch parsley, chopped
• 2 egg (s)
• 1 large onion (s)
• 1 tablespoon butter
• 100 grams bacon
• salt
• Sprinkle wort
• in Butter, flakes
• 100 ml vegetable stock

Print Recipe Pin Recipe

Instructions

1. Wash the chicken inside and out under running water, dry well inside and outside with kitchen paper and season inside and outside with sprinkling seasoning.
2. Cut bread or rolls into cubes and pour the hot milk over them. Cover and leave to stand, meanwhile chop the onion and parsley and sauté in the butter. Finely puree the soaked bread in the cutter and mix with onions, parsley and eggs. Season this filling with salt and sprinkling seasoning. Fill the chicken with it, it works best if the neck is speared across the neck with a toothpick. After filling, seal the chicken at the bottom with toothpicks. Place the bacon slices next to each other on the breast, put a flake of butter under each thigh. Tie the wings and legs with kitchen thread.
3. Place the stuffed chicken in a roasting pan and roast at 200 ° C for a good hour. After roasting for 10 minutes, pour in the vegetable stock and pour the roasting liquid over the chicken over and over again throughout the roasting time. If the bacon gets too dark, cover with a strip of aluminum foil.
4. This goes well with apple red cabbage and spaetzle or potato gratin and salad.