Roast chicken in bread dumpling bed

Name: Roast chicken in bread dumpling bed
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 7 Bread roll (from the previous day; approx. 350 g); 1/2 waistband / potty marjoram; 2 medium-sized onions; 75-100 g streaky smoked bacon; 300 ml Milk; 3 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small chicken (à 1-1,2 kg); 2-3 TABLESPOONS Oil; 2 TEASPOONS Roast chicken seasoning; 2 TABLESPOONS + some butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

7 Bread roll (from the previous day; approx. 350 g)
1/2 waistband / potty marjoram
2 medium-sized onions
75-100 g streaky smoked bacon
300 ml Milk
3 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small chicken (à 1-1,2 kg)
2-3 TABLESPOONS Oil
2 TEASPOONS Roast chicken seasoning
2 TABLESPOONS + some butter

Directions

1
Dice the rolls and put them in a large bowl. Wash and chop the marjoram. Peel and chop the onions. Dice bacon finely, fry in a pan without fat until crispy. Fry the onions briefly. Warm up the milk. Add the bacon-onion mixture, eggs and marjoram to the rolls. Season everything with salt and pepper and knead well. Cover and leave to stand for about 1 hour.
2
Halve the chicken lengthwise, wash and pat dry. Mix oil and roast chicken seasoning. Grease a fat pan (approx. 32 x 39 cm) well. Press the dumpling mixture 1-2 cm thick onto it. Spread 2 tablespoons of butter in flakes on top
3
Place the chicken on top, brush with half the seasoning oil. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour. Brush the chicken with the rest of the seasoning oil in between. Served with: green salad
4
Drink: Country wine or beer