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Cooking
Spring Chicken with Mushroom Stuffing
· 4 servings
Prepare the stuffing
Finely chop the shallot and cut the mushrooms into small pieces too. Finely chop the garlic.
Sauté the mushrooms
Melt a knob of butter in a large pan or pot and sauté the shallot and garlic, then add the mushrooms (or other mushrooms of your choice) and cook until softened. Season this 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. Let it cool. Then stir in the eggs and chopped fresh herbs – wild garlic or parsley.
Prepare the chicken
Rinse the chicken and pat it thoroughly dry, removing any remaining feather stubs. Season lightly with salt on the inside. Stuff the chicken with the filling. To help it hold together nicely, tie the legs 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.