Summary

Ingredients

• 7 rolls from the day before (approx. 350 g)
• 0.5 ½ pot marjoram or 1 bunch
• 2 medium onion (s)
• 75 g bacon, smoked, mixed
• 300 ml milk
• 3 egg (s)
• salt and pepper
• 2 small chickens (1 - 1 1. kg each) or
• Chicken leg
• 2 tablespoons oil
• 2 tablespoon butter, soft
• some butter for the mold
• 2 teaspoons chicken seasoning or
• 1 teaspoon curry and
• 1 teaspoon paprika powder, noble sweet

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Instructions

1. Dice the rolls and place in a large bowl. Wash, pluck and chop the marjoram. The onions, peel, chop. Finely dice the bacon.
2. Fry in a pan without fat until crispy. Fry the onion briefly. Warm up the milk. Add to the rolls with the bacon and onion mixture, eggs and marjoram. Season everything with salt and pepper and knead well. Cover and let stand for about 1 hour.
3. Halve the chicken lengthways, wash and pat dry. Mix the oil and chicken seasoning (or curry and paprika powder) together.
4. Grease a drip pan (approx. 32 x 40 cm) well. Press the dumpling mixture 1 - 2 cm thick into the mold. Spread 2 tablespoon butter on top.
5. Place the chicken on top and brush with half of the seasoning oil. Fry in a preheated oven (top / bottom heat: 200 ° C, fan: 175 ° C, gas: level 3) for about 1 hour. Brush the chicken with the rest of the seasoning oil in between.
6. This goes well with green salad and red country wine or beer.