Whole French corn chicken

Name: whole French corn chicken
Cook time: 30 min
Total time: 110 min
Yield: 4
Ingredients: 1 French corn chicken Label Rouge; 200 g Mister Kitchen fennel thyme sausage; 2 el mild olive oil; 3 el unsalted butter at room temperature; 125 ml dry white wine; 3 freshly sour apple at Kanzi; 2 el fennel seed; 500 g chicory; 5 twig fresh thyme; 2 el liquid honey; 1 bulb garlic

Whole roast chicken from the oven with fennel thyme sausage, apple, wine, thyme and chicory.

Ingredients

Directions

Preheat the oven to 190 ° C.
Remove the elastic from the chicken and pat dry with kitchen paper.
Remove the skin from the sausage. Fill the chicken with the sausage meat.
Rub the chicken with the oil and butter. Sprinkle with salt and pepper to taste.
Knot the legs together with kitchen rope. Place the chicken breast down in the roasting pan and pour half of the wine.
Put the chicken in the middle of the oven and roast the chicken for 55 minutes. Baste the chicken twice in between with baking water.
Remove the core of the apples with the apple drill. Cut the apples into thick slices of 8 mm.
Cut the fennel seed into the mortar. Remove the stem of the chicory and cut the stalk lengthwise into 4 parts. Removed the hard core.
Mix the apple with the fennel, the chicory, the sprigs of thyme and the honey. Sprinkle with pepper to taste.
Remove the chicken from the oven and turn carefully, with the breast upwards and baste with baking liquid.
Divide the chicory mixture and the loose garlic cloves around the chicken and grill for another 25 minutes in the oven.
The chicken is cooked if you can wobble well on one of the legs.