Spring Chicken with Mushroom Stuffing
·Prepare the stuffing
Finely chop the shallots and cut the 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 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.
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.
Prepare the chicken
Rinse the chicken, pat it thoroughly dry, and remove any remaining feather stubs. Season lightly inside with salt. 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 10 minutes at 200°C. Baste occasionally with the pan juices.
