Stuffed Chicken Forester Art
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (approx. .3 kg)
For the filling:
- 2 onions)
- 50 g bacon, streaky
- butter
- 500 g mushrooms (e.. mushrooms, porcini mushrooms or chestnuts)
- Chicken heart (s)
- 1 tablespoon parsley
- 2 slices white bread
- liters ⅛ white wine
- liter ⅛ broth
- liter ⅛ cream
- Chicken stomach
- Chicken liver (s)
- thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken inside and out and season with salt and pepper.
- For the filling, first peel the onion. Dice together with the bacon, then sauté in a little melted butter until translucent. Add the cleaned and cut mushrooms and the chopped innards and stew. Season with salt, pepper and thyme. Pour off the resulting mushroom juice and collect it, keep it for the sauce. Now mix the parsley and white bread into the mushroom mixture. Fill the chicken with it and close the opening. Place in a roasting pan and brush with melted butter.
- Fry in a preheated oven at 200 ° C for approx. 60-70 minutes. After 20 minutes then add the mushroom liquid with white wine, broth and any remnants of the mushroom mixture. When the cooking time is over, stir in the cream. Serve hot.
- South Tyrolean dumplings, bread dumplings or ribbon noodles are ideal as a side dish.
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