Roast Chicken Filled with Dumpling Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken with offal (stomach, heart, liver and throat)
- 2 roll (s), stale
- 1 small onion (s), diced
- 2 tablespoon parsley, chopped
- 0.25 liter ¼ beer (dark or light)
- 1 teaspoon oil
- salt and pepper
- 200 ml milk, lukewarm
- 1 egg (s)
- Paprika powder
- Chicken seasoning
Print Recipe
Pin Recipe Instructions
- Wash the chicken and pat dry.
- Cut the innards - except for the neck - very small and add to the old rolls, which have also been cut into small pieces, as well as the onions, the egg and the parsley. Now pour the lukewarm milk over the bread mixture and let it steep. Add salt to taste. The rolls should be soft, but the mixture shouldn`t be too runny. Now fill the chicken with it.
- Mix together the beer, oil and the spices, brush the chicken with it and place in a roaster. Fry at 200 ° C for approx. 1 1/2 hours until crispy.
- Divide the chicken and add the filling as a clump.
- Either french fries or potato salad and green salad are enough and a cold beer or shandy!
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