Stuffed Chicken in Swabian Style (Mistkratzerle)

Ingredients

• 1 chicken (ca. 1.4 kg)
• 1 sprig thyme
• 1 sprig rosemary
• 1 egg
• 200 g quark
• 75 g sour cream
• 6 tbsp crème fraîche
• 8 tbsp breadcrumbs
• Salt
• pepper (from the mill)
• 2 carrots
• 0.25 head of celeriac
• 1 stalk leek
• 40 g clarified butter
• 150 ml dry white wine
• 300 ml poultry stock

Instructions

1. 1.

   Wash and pat dry the chicken. Wash the herbs, shake off excess water, pluck the leaves and finely chop them. Separate the egg, beat the whites until stiff peaks form. Mix the quark with sour cream, 3 tbsp crème fraîche, the yolk, the herbs and breadcrumbs. Gradually fold in the beaten whites and season the mixture with salt and pepper.

2. 2.

   Peel and roughly dice the carrots and celeriac. Wash, shake dry and clean the leek, then cut into rings. Fill the chicken with the quark mixture and rub the outside with salt and pepper. Preheat the oven to 200 °C (400 °F) fan‑forced heat.

3. 3.

   In a roasting pan melt the clarified butter and brown the chicken on all sides. Add the vegetables, sauté briefly, then transfer the chicken to the preheated oven for 45–50 minutes. Occasionally brush with the pan juices.

4. 4.

   Remove the finished chicken, deglaze the pan with wine and stock, strain through a sieve, bring to a boil again, stir in the remaining crème fraîche, and serve with the chicken.