Stuffed Poularde with Essblüten and Vegetables

Ingredients

• 1 poultry (approx. 1.3 kg)
• Salt
• pepper (ground)
• 3 sprigs dill with flowers
• 2 stale rolls
• 2 garlic cloves finely chopped
• 4 tbsp chopped parsley
• olive oil
• juice of 2 lemons
• 800 g vegetables as desired (e.g., scallions, carrots, potatoes...)

Instructions

1. 1.

   Wash and pat the poultry dry. Remove the flowers from the borage and roughly chop the leaves. Make a small cut in the skin of the poultry, loosen or lift the skin slightly, and push the chopped borage and flowers under the skin around especially the breast and thighs.

2. 2.

   Soak the rolls in a little water, then dice them finely and mix with parsley, garlic, and 2 tbsp oil. Knead well, let rest briefly, then fill the poultry. Tie the poultry with kitchen twine or secure with wooden skewers, rub with oil, and season with salt and generous pepper. Place in a roasting pan and roast in a preheated oven (convection, 200°C) for about 45‑50 minutes until golden brown. Mix 250 ml water with lemon juice and periodically baste the poultry during roasting with 2‑3 tbsp of this mixture.

3. 3.

   Wash and trim the vegetables, optionally cut them small, and place around the poultry 20 minutes before the end of cooking time. Before serving, portion the poultry, divide the stuffing, and arrange on top of the cooked vegetables. Garnishing with borage flowers makes it especially beautiful.