Stuffed Roast Chicken
Austrians call the spiced-up version of the classic grilled chicken a Stuffed Roast Chicken which is crispy on the outside with tender meat on the inside. In this version, the crispy poultry classic also comes with a side serving – a delicious bread stuffing with fresh herbs. Discover the spiciness of Austrian cuisine!
For the roast chicken:
- 1 chicken (cavity/insides removed)
- paprika powder (salt)
For the stuffing:
- 1 onion (finely chopped)
- a little oil
- 250 g bread cubes
- 250 ml milk
- 1 egg
- parsley (chopped)
- 1 pinch nutmeg
- butter (cut into small pieces)
Directions for Stuffed Roast Chicken
- Thoroughly wash chicken (cavity/insides removed) and pat dry. Season inside and outside with salt, pepper and paprika powder.
- Peel onion, chop finely and fry in a little oil.
- For the stuffing, soak the bread cubes in the milk, squeeze out excess milk and mix well with the egg, onion and parsley. Season with salt, pepper and nutmeg.
- Fill the cavity of the chicken with the stuffing. Use string to tie the opening together or close with a cocktail stick.
- Place the chicken in a flat baking tray and cook at 180 degrees/ 350 °F for approx. 1 hour. To make the skin even crispier, place small pieces of butter on the chicken during cooking.
- Pour the roasting juices over the chicken during cooking but don’t add any extra liquid. Once the breast is a nice golden colour, turn the chicken over. To ensure the chicken is cooked, lift up and if the juices from the inside run clear it is done.
- Take the roast chicken out of the oven and leave to stand for a few minutes. Last but not least, remove the string or cocktail sticks, carve and serve with the stuffing and the juice.
For particularly light and fluffy stuffing, add two whisked eggs to the stuffing mix.
In the 18th century, the stuffing also included oysters, mussels, crabs and morel. These fillings which are no longer used today, were even a favourite of Mozart. Chicken liver was also occasionally added.