Summary

Ingredients

• 1.2 kg chicken, cleaned and gutted
• 200 g mushrooms, thinly sliced
• 1 shallot (s), finely diced
• 1 clove garlic, finely chopped
• 1 tablespoon clarified butter
• 150 g veetable broth
• 50 ml white wine
• 1 tablespoon breadcrumbs
• 1 egg (s)
• 1 packet herbs (TK 8 herbs)
• 2 tablespoon lemon juice
• Salt and pepper
• Paprika powder, noble sweet
• 100 g bulur, fine
• 400 g potato (s), cut into wedes

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Instructions

1. Sear the mushrooms, onions and garlic in clarified butter for about 3-4 minutes, then deglaze with white wine and vegetable stock and bring to the boil again briefly. Then pour over the bulgur and let it steep for about 10 minutes.
2. Meanwhile rub the prepared chicken with salt, pepper and paprika seasoning (inside and outside).
3. Stir 8 herbs, breadcrumbs, egg and lemon juice into the bulgur mixture.
4. Pour the bulgur mixture into the roast chicken and seal the chicken with roulade skewers.
5. Place the chicken on the breast side in a roasting pan without a lid and slide it into the oven at 200 degrees (convection 180 degrees) on the lower rail. The total baking time is approx. 1.5 hours. Pour the gravy from time to time.
6. After 30 minutes, turn the chicken and turn the oven down to 180 degrees (convection 160) and bake for another 60 minutes.
7. We also eat baked potatoes:
8. Rub the potatoes with salt, pepper and paprika spice (it is best to put everything in a freezer bag, close it and shake it carefully so that the spices can be distributed well).
9. I spread the potatoes around the chicken for the last 30 minutes of baking time.