Polenta‑Stuffed Chicken

Ingredients

• 1 onion
• 1 tsp Rapeseed oil
• 250 ml Mediterranean vegetable broth
• 100 g polenta
• 0.5 bunch Parsley
• 425 ml corn (canned; fill weight)
• 1 egg
• 1 kg chicken (whole)
• Salt
• 1 tsp Sweet paprika powder
• 2 tbsp apple juice
• 1 tbsp cooking cream (15% fat)
• 1 tsp starch

Instructions

1. 1.

   Peel and finely dice the onion. Heat the oil in a pot and brown the onion until light brown. Add the vegetable broth and bring to a boil.

2. 2.

   Pour the polenta into the broth while stirring constantly, and cook for about 8 minutes over low heat.

3. 3.

   Wash the parsley, shake off excess water, pick off leaves, finely chop, and stir into the polenta. Remove the pot from the heat.

4. 4.

   Drain the corn in a sieve, mix it with the egg, and combine with the polenta.

5. 5.

   Wash and pat dry the chicken; rub salt and paprika on both inside and outside.

6. 6.

   Pinch the neck opening with a toothpick and fill the chicken with the polenta‑egg mixture. Fold the skin over and secure with toothpicks. If the filling does not fit completely, reserve the excess for a small baking dish and bake with the chicken in the last 20 minutes of roasting.

7. 7.

   Tie the wings together over the back and bind the legs with kitchen twine.

8. 8.

   Place the chicken breast‑down on a large shallow baking dish. Add 200 ml water, then roast in a preheated oven at 200 °C (fan: 180 °C) on the lowest rack for 30 minutes.

9. 9.

   Turn the chicken over, reduce the temperature to 180 °C (fan: 160 °C), brush with apple juice, and bake for another 30 minutes.

10. 10.

    Transfer the finished polenta‑stuffed chicken to a baking sheet and keep warm in an turned‑off oven. Release the pan juices into a pan, add cream, and bring to a boil.

11. 11.

    Whisk starch with 3 tbsp water until smooth, then stir into the simmering sauce. Season with salt and pepper. Remove toothpicks and twine from the chicken and serve with the sauce.