Stubenküken

Ingredients

• 4 chickens
• Salt
• pepper (ground)
• 4 tbsp olive oil
• 4 cloves garlic
• 8 shallots
• 2 sprigs Rosemary
• 1 tbsp chopped rosemary
• 2 tbsp chopped thyme
• 100 g black olives (pitted)
• 400 ml veal stock
• 100 ml White wine
• 1 tbsp fennel seeds

Instructions

1. 1.

   Wash and pat dry the chickens, then rub inside and out with salt and pepper. Halve two rosemary sprigs and place each half into the cavity of a chicken.

2. 2.

   Peel and quarter the shallots.

3. 3.

   Heat the oil in a roasting pan and brown the chickens on all sides over medium heat until golden brown.

4. 4.

   Add the shallots, peeled garlic cloves, herbs, olives, and fennel seeds; pour in white wine and veal stock. Roast in a preheated oven at 160°C (320°F) with top and bottom heating for about 50 minutes, basting occasionally with pan juices. Finish by seasoning with salt and pepper. Serve with baguette.