Roast Chicken

Roast Chicken

Every Christmas I make this roast chicken and lasagna.
The stuffing absorbs the delicious flavor from the chicken.

Ingredients: 2-3 servings

Cornish Game Hen
1 bird
Sliced bread
sandwich bread, 2 slices
Apples (Jonathan apples)
Herb seasoned sausage
Dried cranberries
1 tablespoon
Dried sage, dried thyme, dried rosemary, nutmeg
a small amount of each
Parsley (finely chopped)
1 tablespoon
A. Natural salt
as needed
A. Lemon juice
1 tablespoon
A. Honey
1 teaspoon
A. Grated garlic
1/2 teaspoon
A. Fresh thyme
1 twig
A. Olive oil
2 teaspoons + coating
Chicken consommé cube
B. Onion
1/3 (sliced)
B. Carrot
1/2 (cut into strips)
B. Celery
1 (cut into strips)
B. Bay leaf
1/2 cup
Balsamic vinegar
3 tablespoons


1. Marinate the chicken the day before. Combine all of the A. ingredients except for the oil. Once the salt has dissolved, add the oil and stir. Rub this into both the outside and inside of the chicken. Place the chicken into a tightly sealed bag and let it marinate in the refrigerator overnight. (If the internal organs are still intact, remove so that the stuffing can be placed inside.)
2. Make the stuffing. Chop the apple and bread into 1 cm cubes. Cut the sausage into 5 mm cubes and mince the onion. Heat a small amount of oil in the frying pan and cook the onion on low heat. Once tender, add the sausage.
3. Add the apple and cook. Once everything has become tender, add enough water to just cover the ingredients. Dissolve in the consomme cube, add the bread, the cranberries, and the dried herbs. Mix everything together. If it's still too watery, let the water boil down and cook until the ingredients become soft enough pack easily into the chicken. Once cooled, mix in the parsley.
4. Stuff Step 3 into the stomach of the bird. Fold the butt end inside to close it off and hold closed with toothpicks. Tie the legs together with string. Spread the B. vegetables in the pot and place the chicken on top. Lightly coat with olive oil and roast.
5. In order to keep the surface from drying out, occasionally scoop the juices from the meat over the bird. At the same time, poke it with a metal skewer and roast until the juices run clear. It will take about 45 minutes - 1 hour (with a 500 g chicken). Adjust the time depending on the size of the bird.
6. Once it's done, remove the chicken from the oven and cover with aluminum foil to retain the heat. Meanwhile, make the sauce. Add 100 ml of water, the wine (white or red), and the balsamic vinegar to a pot and turn on the heat. Scrape off the flavorful vegetables from the pot. Once the liquid has decreased by about 1/2, strain it and season.
7. Taste the sauce. If it's too thin, add some soy sauce or salt. Since the bird is small, I don't think you'll be able to stuff it with all of the stuffing, so you can put it in ramekins or another type of dish and roast it together with the chicken. This dish is garnished with a bay leaf and rosemary, and accompanied with potatoes and baked fava beans.

Story Behind this Recipe

I don't usually keep track of the amounts of ingredients, but this time I did.