Stuffed Parlor Chicken Roasted in Hay with Sour : > Beluga Lentils

60 min, elaborate breadcrumbs:

Cut the rolls into cubes of about 2 cm. Heat 40 g butter in a frying pan and sauté the finely diced shallots until translucent. Pour in the milk and season with nutmeg, salt and pepper. Pour the milk mixture over the breadcrumbs. Add eggs, yolks and parsley and mix thoroughly. Melt remaining butter in a saucepan.

Stubenhendl:

Remove the chicken from the back, season with salt and pepper. Fill with the bread mixture and sew with kitchen twine. Spread the hay evenly on the paper sheets. Place the chicken on top and brush with melted butter. Close with all four ends facing up and tie with kitchen twine. Bake in the oven at 250 °C for 30 to 35 minutes. Serve stuffed Stubenhendln in a sealed paper bag.

Lentils:

For the lentils, roast the bacon and shallots in a Reindl until crispy. Extinguish with vinegar, pour in cream and stock, add the lentils and cook to the desired consistency.

Fold in the chanterelles, simmer briefly and season with salt, pepper and the juice of a lemon.

Drink:

Our tip: Use bacon with a subtle smoky note!

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