Stuffed Chicken
Ingredients
- Ingredients
- 1 Roasted Chicken (1.2 kg)
- salt
- peppers (ground)
- 400 grams Cranberry
- 100 grams Sago
- 125 grams shelled almonds
- 1 bay leaf
- 2 onions
- 500 milliliters Chicken broth (instant)
- 200 milliliters dry white wine
- 200 milliliters Whipped cream
Preparation steps
Rinse chicken, pat dry and rub inside and out with salt and pepper. Rinse and sort cranberries, then mix with the almonds and white bread cubes and stuff into the chicken. Secure the abdominal opening with toothpicks and tie with kitchen twine.
Peel the onions and cut lengthwise into slices.
Put the chicken breast side down in a roasting pan down. Add bay leaf and onion and cook in a preheated oven (200°C, second shelf from the bottom) about 75 minutes.
During cooking, baste occasionally for first 50 min. Remove the finished chicken from the oven, arrange with the stuffing on a plate and keep warm. Combine pan drippings with the wine and strain through a sieve into a large pot. Add the cream and quickly bring to about half boil. Season with salt and pepper and serve separately as gravy for chicken.