filled roast chicken

normal
author: Gabriela Wärter
ingredients
1000g Huhn
100g diced rolls
1 egg
80g carrots
50g onions
50g rote sweet peppers
2 twigs parsley
50g butter
½ tablespoon of salt
1 teaspoon pepper spice powder
3 pinches pepper
1 pinch nutmeg
500ml vegetable broth oder Wasser
80g apples
equipment
cutting board
frying pan
pan
bowl
vegetable peeler
kitchen knife
brush
grater
nutritional information
100g
1 serving
energy
516 kJ
2945 kJ
123 kcal
703 kcal
fat
7.3 g
41 g
saturated_fat
2.7 g
15 g
carbs
3.6 g
20 g
sugars
1.7 g
10 g
protein
10 g
60 g
salt
0.7 g
4.3 g

filled roast chicken

description & times
In Austria we love roast chicken. In this recipe, I fill it under the skin. The meat then remains particularly juicy and tender
instructions
grate caroots
Peel and grate the carrots, cut onion and parsley. Cut the sweet pepper.
fry the carrots
Heat the Butter, fry carrots and onions.
mix the filling
Mix the egg, add it to the bread crumbs. Add carrots, parslec, sweet pepper, season it with salt, pepper and nutmeg, mix it.
fill the ckicken
Heat the oven to 200°C. Fill the chicken under the skin.
marinate the chicken
Mix the spices whith an tablespoon soup, marinate the chicken.
tie with kitchen thread
put the apple into the chicken, fix the skin whith kebab skewers, tie it with kitchen tread.
roast the chicken
Put the chicken in a pan, add soup and rast it in the oven for 60 or 80 minutes.
carve chicken
Lift the chicken out of the pan, cut it into four parts
Filled roast chicken
Serve the filled roast ckicken hot.
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