Summary

Ingredients

• 1 large chicken or 2 small, preferably organic
• 8 date (s), pitted, organic if possible
• 1 clove garlic
• 2 tablespoon olive oil, virgin
• sea-salt
• Thyme, fresher
• Rosemary, fresher
• 1 cup poultry stock

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Instructions

1. Preheat the oven to 200 degrees (with top / bottom heat). Rinse the chicken inside and out under running cold water and then pat dry.
2. For the filling, the dates, the clove of garlic, some sea salt, 2 tablespoons of olive oil, the thyme (depending on your taste), and the rosemary (also to your taste) put in a blender jar. Mix everything briefly with the blender (press maybe 3 - 5 times) and mash with a little pressure. Pour the coarse mixture into the chicken and seal the chicken with twine, wooden sticks or something similar. Keep some mass left over and massage the chicken with it, this results in a crispy brown crust.
3. Then place the stuffed chicken in the preheated oven and cook for 80 - 120 minutes, depending on the size. IMPORTANT: If the chicken is on a wire rack, place the meat side down to begin with and only turn after about 1/3 of the cooking time.
4. Check again and again how brown the chicken is and, if necessary, reduce the temperature to prevent it from burning. When the chicken is done, take it out of the oven and carve it.
5. Remove the filling and put it back in the blender jar. Add some poultry stock and puree properly with the blender. Keep adding the stock until the desired consistency of the sauce is reached. If more sauce is required, asparagus or potato water can be added. Season to taste with a little sea salt.
6. Rosemary potatoes, asparagus or simple boiled potatoes go well with this. As a side dish, a fresh summer salad with rocket or something similar.
7. I would appreciate your feedback with convection ovens or chicken grills and of course your experiences with this dish.