Stuffed Sulmtal Chicken with Honey Crust

Stir milk and cream with salt, the 2 eggs, egg yolks well, pour over the breadcrumbs. Heat clarified butter, sauté finely chopped onion in it until light. Remove from heat, add chopped parsley, cool. This to the soaked bread cubes form, with whole and grated pumpkin seeds and raisins to a compact amount. Approx. 20 min. pull through. with the ready-to-cook chicken with the fingertips carefully between the skin and breast meat create a cavity. Season chicken inside and out with salt, fill with the bread mixture between skin and breast meat. ( with a piping bag or possibly quite simply with the hand. Fill the cavity of the chicken (where the giblets usually are) with the apple. Sew up the openings of the chicken (neck and rump). Cover chicken with a few small pieces of butter, place breast side down in oven preheated to 200 °C. Baste frequently with roasting residue. After approx. 35 min. turn chicken to the other side and baste again a few times. Do not add liquid.

For crust, stir melted butter, oil and honey. Brush chicken with this mixture after approx. 70 min. roasting time. Put in the oven again for 10 minutes. As soon as the chicken skin has a caramel-like crust, remove from the tube. Cut chicken into four pieces or serve whole on potato straw (stalked potatoes deep-fried in oil).

It goes well with a salad of potatoes and lettuce, s

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