Summary

Ingredients

• 1 chicken, gutted, ready to cook
• 100 g mararine
• a lot salt
• 1 lemon (s), untreated
• 1 onion (s)
• 2 cloves garlic)
• 125 g ham (salmon ham) or lean bacon
• 1 can mushrooms (mini mushrooms)
• 1 sachet rice
• 0.5 liter ½ vegetable or poultry broth
• Seasonal vegetables
• some paprika powder, noble sweet
• some curry powder
• some cinnamon
• some cornstarch (potato starch)
• some cold water to stir

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Instructions

1. Cook the rice according to the instructions on the packet, drain and allow to cool. In the meantime, cut the ham and onion into small pieces, finely chop the garlic and grate the zest of ½ lemon. Then mix everything with the rice, mini mushrooms and spices.
2. Wash the chicken and pat dry with kitchen paper. Fill the chicken with some of the rice mixture and plug the openings with toothpicks. It is not necessary to salt it, as the bacon on the inside and the margarine (which is prepared below) on the outside ensure sufficient saltiness.
3. Melt the margarine in a saucepan until it foams and mix with plenty of salt, paprika powder, curry powder and cinnamon.
4. Put the chicken in a suitable container in the oven and fry it for approx. 1 ½ hours at 200 ° C top / bottom heat (gas: level 4) until crispy and brown. With your back up for the first half hour, then turn over. Brush with the spicy margarine again and again during the roasting time.
5. ½ hour before the end of the cooking time, add the rest of the filling to the pan and fry a little more. Now prepare the vegetable side dish. Make the broth.
6. At the end of the cooking time, remove the chicken and place on a plate. Pour the stock into the roasting tin with the fat and gravy and stir well to make a sauce. If necessary, season again with the spices used above. Dissolve some potato starch in cold water and use it to set the sauce.
7. Serve the rest of the filling as a side dish. Mix with the chicken filling. Arrange and serve.
8. This is served with the prepared vegetables.