Perlhuhn with Herb Bread Crumb Filling
A Perlhuhn with herb bread crumb filling is a recipe featuring fresh ingredients from the Perlhuhn category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 rolls (from the day before)
- 150 ml milk
- 1 Perlhuhn (about 1.5 kg)
- Sea salt
- black pepper (freshly ground)
- 1 egg
- 2 tbsp mixed chopped herbs (rosemary and parsley)
- 1 tsp freshly grated nutmeg
- 1 tsp grated lemon zest (unprocessed)
- 2 tbsp bread crumbs
- 4 tbsp rapeseed oil
- 50 g butter
- 1 Garlic clove
Instructions
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1.
Slice the rolls into thin slices. Warm the milk and pour it over the roll slices, then let sit for 10 minutes.
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2.
Rinse the Perlhuhn inside and out and pat dry. Split along the spine and remove bones (except legs and wings). Lay skin side down on a work surface. Season with salt and pepper. Mix the rolls with egg, herbs, a pinch of salt, nutmeg, lemon zest, and bread crumbs. Place the mixture in the center of the Perlhuhn and reshape around it into a whole. Tie with kitchen twine.
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3.
Preheat the oven to 180°C (356°F) fan‑forced or conventional.
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4.
Melt oil and butter together in a small pot. Peel and press the garlic into the mixture. Spoon some onto a deep baking tray. Brush the Perlhuhn all over with the oil–butter mix and place it on a roasting rack or deep tray, breast side up. Roast in the hot oven (center) for about 45 minutes, basting occasionally with the oil‑butter blend.
