Chicken on a bed of dumplings

Ingredients for 6 servings:

• 7 rolls, from the day before
• 1 pot of marjoram, fresh
• 2 onions
• 100 g bacon, streaky, smoked
• 300 ml milk
• 3 eggs
• salt and pepper
• 2 chickens, each approx. 1 kg
• 6 tbsp oil
• Paprika powder, sweet
• 30 g butter
• Fat for the drip pan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the bread rolls and place them in a bowl. Chop the marjoram and finely dice the onions. Dice the bacon and fry them in a pan, add the onions and fry briefly. Heat the milk, whisk the eggs in it, and add them to the bread cubes along with the bacon and onion mixture. Add the marjoram, salt, and pepper and mix everything gently. Cover and let stand for about 1 hour. Wash the chicken, pat dry, and halve. Mix the oil with salt, pepper, and paprika. Grease the roasting pan and flatten the dumpling dough onto it. Spread the fat in small flakes on top. Then place the chicken halves on top and brush with the seasoning oil. Roast in a preheated oven at 200°C for 1 hour. Brush the chicken with the remaining seasoning oil occasionally.