Description
Hühnchen kann auch anders köstlich schmecken. Mit diesem Steirischen Brathendl – Rezept gelingt’s und wird begeistern. Schnelle und Einfache Huhn – Hähnchen Rezepte.
Ingredients
Scale
- 1 large chicken (Hendl)
- 1 pinch salt
- 1 pinch pepper
- 50 g butter
- 125 ml water
- 3 bread rolls (Semmel) or 100 g bread cubes
- 3 tablespoons milk
- 2 tablespoons water
- 150 g butter (for filling)
- 1 egg
- 2 egg yolks
- 1 teaspoon parsley
- 1 pinch salt (for filling)
- 1 pinch pepper (for filling)
- 1 pinch nutmeg
- 1 chicken liver
- 1 tablespoon bread crumbs
Instructions
- Begin by preparing the filling. Cut the bread rolls into small cubes. Place the bread cubes in a large bowl and moisten them with the 3 tablespoons of milk and 2 tablespoons of water. Let the mixture soak for a few minutes so the cubes soften.
- While the bread is soaking, finely chop the chicken liver into very small pieces. Set aside.
- In a separate bowl, cream together the 150 g of butter until smooth. Gradually add the whole egg and the two egg yolks, mixing well after each addition. Stir in the parsley, a pinch of salt, a pinch of pepper, and a pinch of freshly grated nutmeg until thoroughly combined.
- Add the finely chopped chicken liver to the butter and egg mixture and mix well. Then, incorporate the soaked bread cubes and the tablespoon of bread crumbs. Mix everything together thoroughly until you have a cohesive, moist stuffing. Set the filling aside.
- Prepare the chicken by rinsing it under cold water and patting it dry with paper towels. If the chicken contains any inner organs or giblets, remove them as needed.
- Carefully fill the cavity of the chicken with the prepared bread and liver stuffing. Use a spoon or your hands to gently press the stuffing into the cavity, ensuring it is evenly distributed but not overly compacted. If you wish, you can sew the cavity closed using kitchen twine and a needle, or simply secure it with toothpicks.
- Season the outside of the chicken all over with salt and pepper. If desired, you can also sprinkle a small amount of your favorite grill seasoning for extra flavor.
- Melt the 50 g of butter and brush it generously over the entire surface of the chicken, ensuring it is well coated. For convenience, you can prepare the melted butter in a small bowl and use a pastry brush to apply it evenly.
- Place the prepared chicken, breast-side down, in a suitable roasting pan or ovenproof dish. Pour the 125 ml of water into the bottom of the pan to help keep the chicken moist during roasting.
- Transfer the roasting pan to a preheated oven at 220°C (428°F) and roast the chicken for about 75 minutes. During baking, baste the chicken occasionally with the pan juices. If necessary, add a little more water to the pan to prevent the juices from drying out.
- About halfway through the cooking time (after approximately 35-40 minutes), carefully turn the chicken over so that the breast side is facing up. Continue roasting and basting the chicken regularly with its own juices until the skin is golden brown and crispy and the chicken is cooked through.
- Once the chicken is fully cooked, remove the roasting pan from the oven. If desired, you can stretch the pan juices with a little extra water to create a light sauce.
- Carve the chicken using a poultry shears or sharp knife, dividing it into serving portions. Serve the stuffed chicken hot, accompanied by the pan juices or sauce.
Notes
As side dishes, rice and a fresh salad with pumpkin seed oil (Kernöl) are especially recommended. For extra flavor, you can add a bit of your favorite grill seasoning to the chicken before roasting. Be sure not to overstuff the chicken to ensure even cooking. Let the chicken rest for a few minutes before carving for juicier meat.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg