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Cooking
Spring Chicken with Mushroom Stuffing
· 4 servings
Prepare the stuffing
Finely chop the shallot, and cut the button mushrooms into small pieces too. Finely chop the garlic.
Sauté the mushrooms
In a large pan or pot, melt a knob of butter and sauté the shallot and garlic, then add the button mushrooms (or other mushrooms) and cook until softened. Season the mixture with salt, pepper and caraway seeds.
Thicken the mixture
Pour in the milk and stir in the semolina. Cook over medium heat, stirring, until the mixture thickens. Let it cool. Then mix in the eggs and chopped fresh herbs – wild garlic or parsley.
Prepare the chicken
Wash the chickens and pat them thoroughly dry, removing any remaining feathers. Season lightly with salt on the inside. Stuff the chicken with the filling. To help it hold its shape, tie the legs together with kitchen string, as shown in the picture.
Roast
Brush the whole chicken all over with melted butter seasoned with salt, pepper and fresh thyme. Roast for 40 minutes at 150 °C, then a further 10 minutes at 200 °C. Baste occasionally with the pan juices.