Stuffed free-range chicken

Name: stuffed free-range chicken
Cook time: 30 min
Total time: 120 min
Yield: 4
Ingredients: 2 slices White bread without crust; 50 ml milk; 60 g butter; 125 g smoked bacon cubes 250 g; 1 little sweet sour apple eg elstar; 1 bag walnuts (50 g), coarsely chopped; 2 tl Italian herbs (12 g jar); 1 egg beaten; 3 toes garlic in slices; 2 shallots shredded; 1 whole chicken free range; 4 el olive oil

A tasty recipe. The main course contains the following ingredients: poultry, white bread (without crust), milk, butter, smoked bacon cubes (duopak 250 g), sweet sour apple (eg elstar), walnuts ((50 g), coarsely chopped), Italian (spices (pot 12 g)), egg (beaten), garlic (in slices), shallots (chopped), whole chicken (free range) and olive oil.

Ingredients

Kitchen Stuff

roasting pan, kitchen rope

Directions

Preheat the oven to 175 ° C. For the filling: soak the bread for 2 minutes in the milk, squeeze it out and put it in a large bowl. Heat 20 g butter in a pan and fry the bacon cubes for 5 min. Place the bacon cubes with the shortening with the bread in the bowl. Cut the apple without peeling into small pieces and add to the bread and the bacon. Add the walnuts, Italian herbs, egg, garlic and shallots and mix. Season with salt and pepper.
Dab the chicken inside and outside dry with kitchen paper. Fill the chicken with the mixture and tie the legs close to the body to each other with kitchen rope.
Rub the chicken with 2 tbsp oil and then generously with salt and pepper. Place the breast down in the large roasting pan. Melt the rest of the butter in a pan and add the rest of the oil. Pour over the chicken.
Place the roasting pan with the chicken in the middle of the oven. Roast in 70-80 minutes. Baste regularly with the cooking fat.
Take the chicken out of the oven and baste for a last time with frying fat. Cover with aluminum foil and let sit for another 10 minutes. Serve the chicken with mashed potatoes and cream sauerkraut with apple.