John Myers
Ingredients for 4 servings:
- 1 m.-large chicken, fresh, ready to cook
- 1 pack of dumpling bread approx. 500g
- 1 large onion(s)
- 1 bunch of parsley
- 2 eggs
- some milk
- salt and pepper
- Spice mix (fried chicken seasoning)
- 500 g potatoes
- some oil
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
For the filling: finely chop the onion and parsley, mix with the dumpling bread, eggs and milk, season with salt and pepper and knead into a firm dough. Mix the pepper, a little salt and the roast chicken seasoning with the oil to make a marinade and carefully brush the chicken inside and out. Then fill the chicken and close the opening with a toothpick. Peel the potatoes and cut them into large cubes, put the chicken and potatoes in a roasting tin and bake in the oven (preheated to 200°C fan-assisted) for 1.5 – 2 hours, brushing the chicken with a little marinade every now and then to make it nice and crispy. Turn the potato cubes over halfway through. The remaining filling can be cooked separately but must be removed earlier. Portion the chicken and serve with the fried potatoes, a little of the stuffing and the meat juices. Variations: add finely diced bacon to the filling. You can also make a creamy sauce from the juices that result from frying. I use a ready-made sauce powder for poultry, which I then simply stir in and let the sauce boil briefly.
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