Roast chicken with quark filling

Ingredients for 4 servings:

• 1 roast chicken of approx. 1 kg
• 175 g low-fat curd cheese
• 200 g sour cream
• 150 g white bread, crust removed and cut into small cubes
• 4 tbsp herbs, chopped, e.g. parsley, dill, chervil, chives
• 2 eggs
• salt and pepper
• 40 g butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Swabian specialty: filled Mistkratzerle

Bone the chicken, leaving only the drumsticks and wings. Season the chicken inside and out with salt and pepper. Drain the quark and mix well with the bread cubes, sour cream, and chopped herbs. Separate the two eggs and knead the yolks into the quark mixture. Beat the egg whites until stiff and carefully fold in. Season the filling with salt and pepper. Fill the chicken with the quark mixture. If you cut it in half for deboning, put the two halves back together and secure with kitchen string. Brown the chicken in the butter on all sides, then roast in an oven preheated to 180°C for about 50 minutes, basting occasionally with butter.