Austrian Roast Chicken (roast Chicken) with Bread Filling

Dishes history

1. A classic for us as a Sunday dish, loved by us even back then as children. Prepared with my own roast chicken spice according to a traditional Austrian recipe, completely without flavor enhancers, in its own stock.

The bread filling

1. Chop and roast the onion, add butter. Chop the bread into small cubes. Warm up the milk.
2. Pour the milk over the bread and let it swell.
3. Mix thoroughly with the remaining ingredients and then leave to rest.

Roast Chicken Seasoning

1. In a mortar, crush the garlic in a tablespoon of oil and let it steep.
2. Mix in the remaining spices, crush and mix well.

The chicken

1. Line an ovenproof pan with the washed and cleaned leeks and 4 sticks of celery. Wash the chicken thoroughly.
2. Salt and pepper the inside of the chicken and fill with the bread roll. Seal with small skewers or cooking twine.
3. Use your fingers to gently peel the skin off your chest. Rub these pockets and the entire skin of the chicken thoroughly with the seasoning paste.
4. Place the chicken on the bed of vegetables, add water and place in the oven preheated to 180 degrees (I like to add fresh garlic, onions and herbs to the pan).
5. Depending on the size of the chicken, fry for about 75 minutes (5 x 1/4 h), pouring juice over and over again (the juice of the chicken, the water and the vegetables create a separate stock).

Potato side dish

1. Add smaller potatoes to the chicken 20 minutes before the end of the roast.

Alternative fill / fill methods

1. Fill the “pockets” under the chicken skin with bread or bacon.