Roast chicken with thyme, rosemary and garlic filling served with bread dumplings

Ingredients for 2 servings:

• 1 chicken (baked), or 2 dung krazerl
• 1 bunch rosemary, fresh
• 1 bunch thyme, fresh
• 4 cloves garlic
• some sunflower oil
• 20 pinch(s) salt
• 10 pinch(s) pepper
• 20 pinch(s) paprika powder, sweet
• 20 pinch(s) paprika powder, hot
• 10 pinch(s) curry powder
• 500 g rolls, stale, or white bread
• 600 ml milk, warm
• 3 eggs
• 2 bunches of parsley
• 1 onion(s)
• 10 pinch(s) salt
• 3 pinches of pepper
• 100 g butter, for sautéing the onion
• 8 carrots
• 3 tomatoes, halved
• 500 ml broth (chicken)
• 1 slice(s) lemon(s), optional

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

For the bread dumplings, cut the bread rolls into thin slices and place them in a saucepan. Heat the milk and pour over the bread slices. Cover the pan for 10 minutes to retain the heat and allow the bread rolls to absorb the liquid. Meanwhile, finely chop the onion and sauté it in plenty of butter. Finely chop the parsley and pour it over the soaked bread rolls along with the onions and eggs. Sprinkle with salt and pepper and mix well. It’s best to mix everything carefully with your hands. Don’t overmix, as some bread roll pieces should still be visible. Let the mixture rest for another 10 minutes. Wash the chicken and pat dry. Remove any remaining feathers and trim off any fat. Rub the chicken all over with a handful of sunflower oil. Then season with salt, pepper, and season. Now place the rosemary and thyme sprigs, along with the quartered garlic, into the belly of the chicken. If you like, you can also add a slice of lemon, but it’s not necessary. For example, I always make it without. Grease the roasting tin all around and wedge the carrots. Place the carrots in the middle of the roasting tin, sort of like a rack for the roast chicken. Place the seasoned chicken on top. Form the bread dumplings from the bread mixture by hand and arrange them around the chicken. Tuck the tomato halves between the chicken and the dumplings. Then put the whole thing in the oven at 180°C (convection oven). After 45 minutes, pour 500ml of chicken stock over the bread dumplings and cook for another 30 minutes at 160°C (220°F). If you like them crispy, turn on the grill for 5 minutes at the end. White wine goes really well with it. This recipe comes from my mother, a farmer in Bavarian Swabia.