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Stuffed roast chicken with rice
Stuffed roast chicken is a feast for the senses and a classic of Viennese cuisine. Tender chicken filled with aromatic breadcrumbs is fried until golden brown and develops its incomparable flavor.
Cooking time: 90 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | White bread, stripped of crust |
| some chicken stock | ||
| 30 | g | Butter |
| 10 | g | Breadcrumbs |
| 1 | tablespoon(s) | Chopped parsley |
| 3 | Egg yolk | |
| 2 | Chickens, ready to cook | |
| 10 | g | Clarified butter |
| Salt | ||
| Nutmeg, grated | ||
| Paprika, sweet | ||
- Soak the white bread in the chicken stock, squeeze out the excess liquid and press through a sieve. Cream the butter, then mix the sieved bread and breadcrumbs with the spices and parsley. Finally, add the egg yolks.
- Carefully create a cavity between the breast and skin of the chickens – the easiest way to do this is to gently run your hands under the skin – and carefully spread the filling under the skin with a spoon.
- Salt the chickens well inside and out and rub them with a little paprika powder and clarified butter. Then place them on a baking tray on which the remaining clarified butter has been melted. Roast in a preheated oven at 390 °F (200 °C) for about an hour, basting frequently with the melted butter.
Tip:
We recommend serving with rice or rice & peas and a mixed salad.
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Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
