For the bread dumplings, cut the rolls into thin slices and place in a saucepan. Heat the milk and pour it over the bread rolls and close the pan with a lid for 10 minutes so that the heat stays in and the rolls soak up nicely.
Meanwhile, cut the onion into small pieces and sweat it in plenty of butter. Chop the parsley and pour it over the soaked rolls, along with the onions and eggs. Pour salt and pepper over it and mix well. It is best to carefully mix everything with your hands. Don`t muddle through too much, you should still see pieces of bread roll. Let the mass rest for another 10 minutes.
Wash the chicken and pat dry. Pluck off the remaining feathers and cut away any fat. Rub the chicken all over with a handful of sunflower oil. Then salt, pepper and season. Now place the sprigs of rosemary and thyme in the belly of the chicken along with the eighthed garlic. If you want, you can also add a slice of lemon, but you don`t have to. I do it e.g., always without.
Grease the roasting pan all around and split the carrots. Place the carrots in the middle of the roasting pan, so to speak as a grid for the roast chicken. Put the seasoned chicken on top. Shape the bread dumplings out of the bread mixture by hand and arrange around the chicken. Put the tomato halves between the chicken and the dumplings.
Then put the whole thing in the oven with a fan oven at 180 ° C. After 45 minutes, pour 500 ml of chicken stock over the bread dumplings and cook for another 30 minutes at 160 ° C. If you like it crispy, you should turn on the grill for 5 minutes at the end.
White wine tastes great with it.
The recipe is from my mother, a farmer in Bavarian Swabia.
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