Stuffed Chicken

Cut the ribs into cubes and add the spices. Fry the onion in butter until translucent and mix with the ribs so that the fat is evenly distributed. Next, stir in the eggs and finally the warmed milk.

Rinse the chicken clean inside and out and rub dry with paper towels. Fill with the bread mixture and tie with a thin kitchen twine. Rub the outside with salt, very little paprika powder and melted butter.

Cut the peeled raw potatoes into thick slices, season with salt, cumin and rosemary, put them into a buttered cast-iron roasting pan, put the chicken on it, pour a little soup under it and put it into the preheated oven. After 3/4 to 1 hour take out, divide into four or possibly eight pieces and arrange on a heated plate on the roasted potatoes.

Serve with a Grazer Krauthaeupel leaf salad with must vinegar and kernel oil.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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