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🍽️ Roast Chicken with Rosemary and Bread Stuffing

695 kcal · 30 min · 4 servings

Ingredients

• 1 large chicken (or poulet approx. 1.5 kg)
• 2 rosemary sprigs
• 3 stale rolls
• 6 tbsp butter
• 2 tbsp chopped parsley
• thyme (1 tsp finely chopped each)
• rosemary needle (1 tsp finely chopped each)
• 2 onions
• 2 garlic cloves
• 2 eggs
• 50 ml milk
• salt
• pepper (from the mill)
• nutmeg
• 3 tomatoes
• 1 carrot
• 1 piece celeriac (approx. 100 g)
• 2 tbsp oil
• 1 bay leaf
• 250 ml chicken stock (jar)

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the poultry dry completely with a kitchen towel.
3. 3. Gently separate the skin from the meat on the breast.
4. 4. Slide the rosemary sprigs under the lifted skin.
5. 5. Cut the bread rolls into small cubes.
6. 6. Fry the bread cubes in two tablespoons of butter until golden yellow.
7. 7. Place the toasted cubes on kitchen paper to absorb excess fat.
8. 8. Put the bread into a large bowl.
9. 9. Peel one onion and one clove of garlic.
10. 10. Chop the vegetables very finely.
11. 11. Sauté the chopped vegetables in one tablespoon of butter until translucent.
12. 12. Add the sautéed onions and garlic to the bread cubes.
13. 13. Finely chop the parsley, thyme, and rosemary.
14. 14. Add the chopped herbs to the bread mixture.
15. 15. Add the eggs and milk to the bowl.
16. 16. Season the mixture with salt, pepper, and nutmeg.
17. 17. Mix all ingredients for the stuffing well.
18. 18. Stuff the chicken with the bread mixture.
19. 19. Close the cavity with wooden skewers.
20. 20. Pour boiling water over the tomatoes briefly.
21. 21. Peel the skin off the tomatoes.
22. 22. Cut the tomatoes into quarters.
23. 23. Remove the core of the tomatoes.
24. 24. Peel the remaining onion.
25. 25. Peel the carrot.
26. 26. Peel the celeriac.
27. 27. Cut the vegetables into fine cubes.
28. 28. Heat oil in a casserole dish.
29. 29. Brown the chicken all over.
30. 30. Add the prepared vegetables to the casserole.
31. 31. Add the unpeeled garlic clove.
32. 32. Add the bay leaf.
33. 33. Sauté the vegetables briefly.
34. 34. Pour the stock into the casserole.
35. 35. Place the chicken on its back.
36. 36. Preheat the oven to 160 degrees.
37. 37. Cook the chicken covered in the oven.
38. 38. Let the chicken cook for 30 minutes.
39. 39. Remove the lid from the casserole.
40. 40. Roast the chicken uncovered for about 45 minutes.
41. 41. Brush the chicken with the remaining butter.
42. 42. Occasionally spoon the roasting juices over the chicken.
43. 43. Remove the chicken from the oven.
44. 44. Keep the chicken warm.
45. 45. Remove the fat from the sauce.
46. 46. Strain the sauce through a sieve.
47. 47. Season the sauce with salt and pepper to taste.
48. 48. Remove the stuffing from the chicken.
49. 49. Slice the stuffing.
50. 50. Serve the stuffing with the meat and the sauce.

Nutrition per serving

• kcal: 695
• Protein: 71 g · Fett/Fat: 32 g · Carbs: 29 g