Stuffed Meadow Chicken on a Bed of Vegetables

For the stuffed meadow chicken, first prepare the stuffing from bread cubes, milk eggs, finely diced shallot sautéed in butter, parsley, salt and freshly grated nutmeg and let it sit.

Mix salt, rosemary and thyme in a cutter or mortar to a herb salt. Preheat the oven to 130 degrees. Wash the chicken and pat dry. Season the inside well with the herb salt, stuff and tie with kitchen twine.

Then season the outside and put it breast down in a roasting pan on 3-4 tablespoons of clarified butter and put it in the preheated oven. After about 1/2 hour, increase the temperature to 160 degrees.

Keep basting the chicken with the drippings. In the meantime, prepare the root vegetables.

Clean various root vegetables (carrot, yellow turnip, purple carrot, parsnip, celery, bacon (purple) potatoes), shallots, peel if necessary and cut into oblong pieces.

Mix with olive oil and thyme and add 2 crushed garlic cloves. Put the vegetables in the oven 30 minutes before the end of the cooking time.

After about 90 minutes, remove the chicken from the oven and increase the temperature to 200 degrees. Let the chicken rest briefly until the tube is hot, then turn it onto its back and roast for about 1/4 hour until crispy.

The chicken is done when only clear juice comes out when pierced. Then just portion and serve.

Preparation Tip:

To the meadow chicken still fits well green salad, or Rahmgurkensalatm or both! It is really worth it to look at the origin and quality of chicken and spend a little more. For this you will be rewarded with better taste and wonderfully juicy meat!

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