Roasted Chicken with Quark Filling
Roasted chicken with quark filling is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 roasted chickens (each 700–800 g)
- Salt
- black pepper
- paprika powder (sweet)
- dried Thyme
- 5 slices of white bread
- 1 bundle mixed herbs
- 1 egg (size L)
- 200 g Low-fat quark
- 50 g sour cream
- 100 g crème double
- 80 g clarified butter
- soup vegetables
- 1 onion
- a pinch of flour
- 125 ml dry white wine
- 250 ml chicken broth (glass)
- kitchen twine
Instructions
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1.
Halve the chickens lengthwise and separate the bones from each half so that the meat halves remain whole. Wash flesh and bones separately, then pat dry with paper towels. Season the chicken halves all around with salt, pepper, paprika powder, and thyme.
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2.
Preheat oven to 200 °C (180 °C fan). Dice white bread into small cubes. Rinse herbs, shake off excess water, remove leaves, and finely chop.
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3.
Separate egg whites from yolks. Beat egg whites until stiff peaks form. Mix yolk with quark, sour cream, 50 g crème double, bread cubes, and herbs. Season with salt and pepper.
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4.
Spread two chicken halves with the quark mixture and place a matching chicken half on top of each. Wrap the stuffed chickens in kitchen twine to keep shape and prevent filling from leaking.
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5.
Heat 50 g clarified butter in a roasting pan and brown the stuffed chickens there. Place the pan on the middle rack in the oven and roast for 45 minutes, turning several times and basting with fat.
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6.
Wash soup vegetables and cut into large pieces. Peel onion and quarter it.
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7.
Heat remaining clarified butter in a pot. Salt and pepper chicken bones, dust with flour, then brown them. Add vegetables and sauté briefly. Pour in white wine and broth. After the first boil reduce heat and simmer uncovered for 20 minutes on medium heat.
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8.
Remove chickens from pan, wrap in foil, and let rest for 10 minutes. Strain pot contents through a sieve, taste sauce, and enrich with remaining crème double. Unwrap chickens, stir the drippings into the sauce. Remove twine. Slice stuffed chicken and serve separately with sauce.
