Farm chicken with pumpkin and quinces
easy
120 mins
120 mins
Ingredients
- 800 g Quinces
- 7-10 Tbsp Juice of 1 lemon
- 2–3 Bay leaves
- 1 ready-to-cook chicken (1.8-2 kg)
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
- 1 coated Tsp Rose peppers
- 1/2 l apple juice
- 1 (approx. 600 g) Small Hokkaido pumpkin
- 1 piece(s) (approx. 40 g) Ginger
- 2 medium-sized onions
- 3 TABLESPOONS Honey
- 7-10 Tbsp Pepper
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Grate the quinces, peel, quarter, core and cut into large pieces. Sprinkle with lemon juice. Crumble 1 bay leaf. Mix with 1/3 of the quinces.
- 2
Wash the chicken inside and out, dab dry and salt from the inside. Fill with the quince mixture. Close the opening and tie up. Tie legs and wings together. Place the chicken with the breast side up on the fat pan.
- 3
Mix oil, paprika powder and salt. Spread the chicken with it. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 1/2 hours, brushing with the paprika oil more often.
- 4
After about 15 minutes pour on the apple juice.
- 5
Meanwhile wash the pumpkin, quarter it and remove the seeds. Cut the pumpkin into slices. Peel ginger and dice very finely. Onions peel, cut into large pieces. Mix everything with the remaining quinces and honey.
- 6
Season with salt and pepper. After about 30 minutes frying time, spread around the chicken. About 10 minutes before the end of the frying time, crumble the remaining bay leaf and sprinkle over the chicken. Arrange everything. Roast potatoes taste good with it.
- 7
Drink tip: Red wine, e.g. a Lemberger.
Nutrition Facts
830 kcal
41 g
41 g
69 g
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