Stuffed chicken Töginger style, from the Roman pot

Ingredients for 4 servings:

• 1 chicken, with the giblets
• Butter, in flakes
• salt and pepper
• Paprika powder
• Chicken giblets
• 3 slices of toast, cut into cubes
• 1 shallot(s), finely chopped
• 1 apple, grated
• 1 egg(s)
• 2 tbsp parsley, finely chopped
• Nutmeg, grated
• some marjoram, fresh or dried
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken, Gickerl or Gockerl

Wash the chicken, season inside and out with salt, rub with paprika, and remove the wing tips. For the stuffing, wash the giblets and mince them in a food processor or with a hand blender. Cut the bread into cubes, then mix all the filling ingredients together and season generously with salt, pepper, and nutmeg. Stuff the chicken with the filling and close the opening with roulade pins. Add 3 tablespoons of water and the chicken, belly side down, to the soaked Roman pot. Cover with butter. Close with the lid. Place in a cold oven and roast for 1 hour at 180°C, then turn the chicken over and roast with the lid open for another 30 minutes. This goes well with bread dumplings and a variety of salads. Tip: If you have leftover stuffing, you can fry it in clarified butter in a small pan.