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Roasted Chicken "Derby"

4 servings

Ingredients

• 1 Stk roasting chicken, large
• 40 g butter (for filling)
• 1 Stk Egg
• Parsley (fresh, finely chopped) (nach Bedarf)
• Salt (nach Bedarf)
• Nutmeg (grated) (nach Bedarf)
• 1 Stk Roll (day-old)
• Chicken liver (diced) (nach Bedarf)
• Breadcrumbs (nach Bedarf)
• 40 g butter (for frying)
• Asparagus tips (nach Bedarf)
• puff pastry (nach Bedarf)
• hollandaise sauce (nach Bedarf)

Instructions

1. Singe the chicken (remove feathers by passing over flame).
2. Cut off the neck with head so that the neck skin remains attached to the breast skin.
3. Remove the wings and feet just below the joint.
4. Gut the chicken, wash and pat dry.
5. Carefully lift the skin between the breast meat and skin to form a pocket.
6. Salt inside and out.
7. For the stuffing, beat 40 g butter with an egg, some finely chopped parsley, salt and grated nutmeg until fluffy.
8. Remove the crust from a roll, soak and press well, then dice.
9. Dice the chicken liver.
10. Mix the roll dice, chicken liver and some breadcrumbs into the butter mixture.
11. Fill the pocket under the breast skin with this stuffing.
12. Truss the chicken and roast in 40 g butter in a preheated moderate oven, basting several times with the roasting juices, 30 to 40 minutes depending on size until golden brown.
13. Carve the cooked chicken and remove from the bones.
14. Place the meat on the thickly sliced stuffing.
15. Serve as garnish a small bouquet of golden-fried Parisian potatoes and asparagus tips rolled in puff pastry, baked (heads covered with hollandaise sauce).
16. Serve the roasting juices prepared with butter separately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.