Roast Hen Dinner
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 920 kcal | (44 %) |
Ingredients
- Ingredients
- 1 kilogram small potatoes (waxy)
- salt
- 100 grams Pine nuts
- 2 bunches scallions
- 2 bunches parsley
- 1 bunch thyme
- 2 stalks Tarragon
- white bread (250 grams or 8.8 ounces)
- freshly ground peppers
- 3 eggs
- 2 bunches Soup vegetables
- 2 Roasted Chickens
- 1 jar chicken stock (400 ml or 13.5 ounces)
- white wine
- 2 bunches carrots
- 2 Tbsps clarified butter
- 1 Tbsp butter
- 1 Tbsp honey
- 4 Tbsps sauce thickener
Preparation steps
Rinse potatoes under cold running water, boil for 20-25 minutes in salted water. Then drain and peel.
Toast pine nuts in a dry pan. Rinse and thinly slice scallions. Rinse thyme and set half aside, chop remaining thyme. Rinse and chop the rest of the herbs. Dice bread. Knead together bread, pine nuts, scallions, chopped herbs, salt, pepper and eggs.
Rinse, peel and chop soup vegetables. Put vegetables in a large roasting pan and roast in an oven preheated to 200°C (approximately 400°F) for 15-20 minutes.
Rinse hen, pat dry and season inside and out with salt and pepper. Stuff hen with bread mixture. Secure the abdomen with wooden skewers and tie legs with kitchen twine. Place on top of the vegetables and roast for 15 minutes. Baste with 100 ml (approximately 3.4 ounces) of chicken stock and white wine and roast for another 60 minutes. Baste with remaining chicken stock and good 1/8 liter (approximately 0.5 cup) of water.
Peel carrots and boil in salted water for 10-12 minutes.
Heat butter and cook potatoes until crispy. Drain carrots and stir in butter.
Pluck leaves from remaining thyme and mix with honey. Coat hen with honey mixture during the last 10 minutes of roasting time.