Stuffed Young Chicken on Savoy Cabbage

Ingredients

• 6 old-fashioned rolls
• 1 Shallot
• 4 tbsp butter
• 1 egg
• 75 ml milk
• 2 tbsp freshly chopped herbs (thyme, rosemary, parsley)
• 1 tbsp breadcrumbs
• Salt
• pepper (from the mill)
• nutmeg
• 4 small chickens (about 450 g each)
• 2 tbsp Vegetable oil
• 200 ml poultry stock
• 500 g savoy cabbage (or white cabbage)
• Salt
• 2 tbsp butter
• 2 tbsp crème fraîche
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Preheat oven to 180°C with fan and top heat.

2. 2.

   Dice the rolls. Peel and finely dice the shallot, then sauté briefly in 1 tbsp hot butter. Add the roll cubes, fry until golden brown, and transfer to a bowl. Add the egg, warm milk, herbs, and breadcrumbs; mix well. Season with salt, pepper, and nutmeg.

3. 3.

   Wash the chickens, pat dry, season inside with salt and pepper, and fill with the mixture. Secure with toothpicks and sear all sides in hot oil until golden brown. Deglaze with a bit of stock and bake for about 45 minutes, adding more stock as needed and basting occasionally. During the last 15 minutes, brush with melted butter.

4. 4.

   Wash, trim, and cut the savoy cabbage into pieces. Blanch in salted water for about 6 minutes, shock in ice water, and drain well. Toss in hot butter for 1-2 minutes, then stir in crème fraîche and season with salt. Plate the cabbage, drizzle with balsamic vinegar. Remove the chickens from the oven, remove toothpicks, and serve halved on top of the cabbage.