Stuffed Chicken Töginger Style, from Römertopf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, with the giblets
- in Butter, flakes
- salt and pepper
- Paprika powder
For the filling:
- Offal the chicken
- 3 slices toast, cut into cubes
- 1 shallot (s), finely chopped
- 1 apple, grated
- 1 egg (s)
- 2 tablespoon parsley, finely chopped
- Nutmeg, grated
- some marjoram, fresh or dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken, salt the inside and outside and rub with paprika and remove the wing tips.
- For the filling, wash the innards and grind them in the moulinette or with the magic wand. Cut the toast into cubes, then mix all the ingredients for the filling and season with salt, pepper and nutmeg. Fill the chicken with it and close the opening with beef needles.
- In the soaked Römertopf, add 3 tablespoons of water and the chicken, belly side down. Cover with flakes of butter. Close with the lid. Place in the cold stove and fry for 1 hour at 180 °, then turn the chicken and fry for another 30 minutes with the lid open.
- Bread dumplings and various salads go very well with it.
- Tip: If there is any filling left over, you can fry it in clarified butter in a small pan.
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