Stuffed chicken

Ingredients for 4 servings:

• 1 chicken, frozen
• 10 rolls, stale
• 3 eggs
• salt and pepper,
• Parsley
• 2 tsp, leveled flour
• 1 tsp, strained broth, grained
• 500 ml milk
• Chicken seasoning
• 2 onions

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with bread dumpling filling

Cut the rolls into thin slices. Warm the milk and pour over the bread. Add the eggs and chopped parsley, season everything with salt and pepper, and mix lightly. Season the chicken inside and out with the chicken seasoning, fill it with the dumpling mixture, and place it in a roasting pan with peeled, quartered onions. If you have them, you can also add the giblets to the roasting pan. Roast at 250 degrees Celsius for one hour, basting frequently with water. After one hour, carve the chicken and keep warm. Reduce the temperature to 200 degrees Celsius. Mix the flour with the broth and a little water and stir into the meat juices. Season the sauce with salt, pepper, and, if desired, more broth granules. Form the remaining bread mixture into dumplings and let them simmer in salted water for about 20 minutes until cooked through. If you prefer, you can also add the raw bread dumplings directly to the roasting pan and cook them in the oven. Serve the chicken with the dumplings, filling, and sauce.