Roasting Hen with Potato and Raisin Stuffing
- 1 Roasted Chicken (about 1.4 kg)
- Lemon pepper
- 200 grams waxy potatoes
- 1 White roll (day-old)
- 300 grams carrots
- 2 stalks Celery
- 2 Sour cream
- 1 tablespoon seedless raisins
- 1 teaspoon marjoram
- 1 teaspoon peppers
- 1 teaspoon Cumin
- 100 milliliters Chicken broth
- 100 milliliters dry white wine
Rnse the roasting hen well under running water and pat dry. Season the roasting hen inside and outside with salt and lemon pepper.
Cook the potatoes in a dish with water until tender. Soak the white roll in lukewarm water. Peel the carrots, rinse and dice. Trim the celery and cut into 5 mm thick slices.
For the filling, drain the cooked potatoes, rinse with cold water, peel and cut into cubes. Squeeze the soaked rolls well. Mix the potato cubes with carrots, celery and raisins, and stir in the squeezed roll, creme fraiche, marjoram and cumin. Season the filling with salt and pepper.
Stuff the roasting hen with filling and sew up the opening. Place the poularde in a large roasting pan, pour in the chicken broth and white wine as needed and roast in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 1¼ - 1½ hours.
Take out the roasting hen from the pan and garnish with parsley and watercress leaves. Strain the pan drippings through a sieve and season with salt and pepper. Serve the roasting hen with the sauce.