Stuffed Sunday chicken

Ingredients for 4 servings:

• 20 g porcini mushrooms, dried
• 2 chickens, approx. 800 g each, with giblets
• 125 g white bread, stale
• 125 ml milk, hot
• 1 onion(s)
• 1 clove(s) garlic
• 100 g butter
• 1 bunch parsley, flat
• ¼ tsp thyme, shredded
• Salt and pepper, white from the mill
• nutmeg
• 125 ml chicken broth
• 125 ml wine, white, dry
• 100 ml cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cover the porcini mushrooms with hot water and let them soak for 30 minutes. Rinse the giblets of both chickens, pat dry, trim, and cut into small cubes. Dice the bread and pour the hot milk over them. Peel and finely dice the onion, as well as the peeled garlic. Heat 50g of butter and fry the giblets, onion, and garlic until the onion cubes are translucent. Drain the porcini mushrooms, reserving the mushroom liquid. Chop the mushrooms and the rinsed, dried parsley. Add the thyme and giblets to the white bread. Season this mixture with salt, pepper, and nutmeg. Wash the chickens thoroughly, inside and out, pat dry, and stuff. Plug the openings with wooden skewers and tie them with kitchen string, like shoelaces (like tying shoes). Rub the chickens with salt and pepper. Heat the remaining butter in a roasting pan, add the chicken (breast side up), and roast in the oven preheated to 200°C (400°F) on the middle rack for about 60 minutes, turning twice and basting frequently with the cooking fat. Meanwhile, pour the mushroom liquid through a coffee filter. Remove the chicken from the roasting pan and keep warm. Deglaze the cooking fat with the mushroom liquid and stock and pour through a sieve into a saucepan. Only now stir in the wine and cream and simmer over high heat until reduced by about half. Halve the chicken and serve the sauce separately. Serve with tender vegetables and potato croquettes or tagliatelle. TIP: The heart and gizzard of the roasted chicken are not to everyone’s taste. In this case, simply replace them with chicken liver and season with a little rosemary. The filling is also delicious with veal liver, especially when seasoned with sage.