Rosemary Chicken

Ingredients

• 1 large chicken (or poultry about 1.5 kg)
• 2 rosemary sprigs
• 3 stale rolls
• 6 tbsp butter
• 2 tbsp chopped parsley
• thyme (1 tsp finely chopped each)
• rosemary needle (1 tsp finely chopped each)
• 2 onions
• 2 Garlic cloves
• 2 Eggs
• 50 ml milk
• Salt
• Pepper (from the grinder)
• nutmeg
• 3 tomatoes
• 1 Carrot
• 1 piece celery root (about 100 g)
• 2 tbsp oil
• 1 bay leaf
• 250 ml chicken stock (glass)

Instructions

1. 1.

   Wash and pat dry the chicken. From the opening, lift the skin on the breast side slightly and insert rosemary sprigs between them.

2. 2.

   Cut rolls into small cubes and fry in 2 tbsp butter until golden yellow, drain on kitchen paper and place in a bowl.

3. 3.

   Peel one onion and garlic clove, finely chop and sauté in 1 tbsp butter until translucent, then add parsley, thyme, rosemary, eggs and milk to the roll mixture, mix well and season with salt, pepper and nutmeg.

4. 4.

   Fill the chicken with the roll mixture and secure the cavity with wooden skewers.

5. 5.

   Blanch tomatoes for a few seconds, peel, quarter and deseed.

6. 6.

   Peel remaining onion, carrot and celery root and finely dice them.

7. 7.

   Heat oil in a roasting pan and brown the chicken all over. Add the prepared vegetables with the unpeeled garlic clove and bay leaf, sauté briefly and pour in the stock. Place the chicken on its back, cover and bake at 160°C for 30 minutes. Then open the lid and roast for about 45 minutes until golden brown, basting occasionally with butter and pan juices.

8. 8.

   Remove the chicken and keep warm. Drain the pan juices, strain through a sieve and season to taste.

9. 9.

   For serving remove the filling, slice it and serve with the poultry and sauce.