John Myers
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Roast Chicken with Pretzel and Mushroom Filling
The perfect roast chicken with pretzel and mushroom filling recipe with a picture and simple step-by-step instructions.
filling
- 1 piece Pretzel stick – remove salt
- 100 ml Milk
- 1 piece Egg
- 1 piece Shallot
- 1 tsp Parsley – from TK
- 125 g Mushrooms
for seasoning
- Salt, pepper, paprika powder, nutmeg, roast chicken spice mix
aside from that:
- Rapeseed oil
- Salt water
- Liquid butter
Prepare the filling
- Cut the pastry into thin slices and pour the hot milk over them. Cut the mushrooms into small pieces (eighths or sixteenths, depending on the size) and fry them in the pan without fat until most of the liquid is out, with a little butter and the diced shallot at the end. Remove from heat and let cool down.
- Add the egg, parsley and mushroom mixture to the lye mixture (if you bought the chicken with giblets, add these chopped up too), season with salt, pepper, paprika and nutmeg and mix well.
Prepare and stuff the chicken
- Preheat baking oven to 160 ° C. Rinse the chicken inside and out. Fill the bird with the mixture, sew or pin the opening. Tie the clubs together. Brush the outside of the chicken with oil and season with salt.
Cooking and on
- Cook the chicken in the oven on the wire rack for about 45 minutes, then turn the temperature up to 200 ° C, brush the chicken with salted water and sprinkle with the roasted chicken spice mixture. After about 15 to 20 minutes, turn off the heat, brush the chicken with melted butter and leave in the hot oven for another 10 minutes.
- Take out, let rest for 5 minutes, then cut lengthways. Serve half a chicken with vegetables or a salad per serving.
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