At a glance
You're in for a delicious treat with this French-style roasted chicken stuffed with a creamy mushroom and semolina filling. The prep involves making the stuffing from scratch and then carefully stuffing and trussing the bird, which takes about 20 minutes—the roasting does the heavy lifting after that, taking around 70 minutes total. The result is a perfectly golden, tender chicken with a savory, comforting filling inside.
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Prepare the stuffing
Finely chop the shallots and cut the mushrooms into small pieces too. Finely chop the garlic.
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Sauté the mushrooms
In a large pan or pot, melt a knob of butter and sauté the shallots and garlic, then add the mushrooms (button mushrooms or any other kind) and let them cook through. Season the mixture with salt, pepper and caraway seeds.
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Thicken the mixture
Pour in the milk and stir in the semolina. Keep stirring over medium heat until the mixture thickens. Leave it to cool. Then stir in the eggs and chopped fresh herbs – wild garlic or parsley.
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