Stuffed Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, frozen
- 10 rolls, stale
- 3 egg (s)
- Salt and pepper,
- parsley
- 2 teaspoons, leveled flour
- 1 teaspoon, leveled broth, grained
- 500 ml milk
- Chicken seasoning
- 2 onions)
Print Recipe
Pin Recipe Instructions
- Cut the rolls into thin slices. Warm the milk and pour it over the bread. Add the eggs and the chopped parsley, season everything with salt and pepper and stir loosely.
- Season the chicken with chicken spice inside and out, fill with the dumpling mixture and place in a roasting pan with peeled quartered onions, if available, you can also put the giblets in the roasting pan.
- Fry at 250 degrees for an hour, pouring water over and over again. After an hour, carve the chicken and keep it warm. Reduce the temperature to 200 degrees. Mix the flour with the stock and a little water and stir into the gravy. Season the sauce with salt, pepper and possibly granular broth.
- Form dumplings from the remaining breadcrumbs and let them simmer in salted water for about 20 minutes. If you want, you can also put the raw bread dumplings directly in the roasting pan in the gravy and cook them in the oven.
- Serve the chicken with the dumplings, filling and sauce.
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