• 4servings
  • 80minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bunches mixed herbs , such as chervil, chives, tarragon, parsley and sage

  2. 250 g butter

  3. 150 g dried breadcrumbs

  4. 1 1/2 kg chicken

  5. 500 g strong bread flour

  6. 2 eggs , beaten

  7. 2 egg yolks

  8. 35 ml olive oil

  9. 50-100 ml water

  10. 1-2 tbsp butter , for frying the spatzle

  11. 3 tbsp olive oil

  12. 2 shallots , finely chopped

  13. 1 sprigs thyme

  14. 1 bay leaf

  15. 100 ml madeira

  16. 150 ml chicken stock

  17. 150 ml double cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C/gas 6. Combine the herbs, butter, breadcrumbs and salt and pepper.

  2. Push this stuffing between the meat and the skin of the whole chicken. Place in a roasting tin and roast for 1 hour - until the skin is golden and the meat is tender.

  3. For the spatzle , combine the flour, eggs, yolks, olive oil and water until they come together as a firm paste.

  4. Bring a large saucepan of water to the boil and push the spatzle through the holes of a colander into the water. Cook for one minute before draining in a colander.

  5. Heat the butter in a frying pan over a moderate heat, and fry the spatzle, stirring frequently, until golden.

  6. To make the sauce, heat the oil in a saucepan and gently fry the shallots until soft but not coloured - about 5 minutes.

  7. Add the thyme, bay leaf and Madeira to the shallots, and cook down until reduced by two-thirds.

  8. Pour in the chicken stock and reduce by a further two-thirds. Stir in the cream and cook-down for another 5 minutes. Season to taste and pass through a fine sieve.

  9. Carve the chicken into eight joints, drizzle over the sauce, and serve with the spatzle.


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