Recipe tip: Roasted stuffed chicken with carrots and parsnips

For stuffed chicken

the ingredients (4 people)



brioche filling


Peel the onion, cut into quarters

Sea salt, coriander seeds, peppercorns

For abundance

the ingredients (4 people)



peeled brioche or white bread


Finely chop shallots

For roasted vegetables

the ingredients (4 people)

150 each


Peel the carrots, parsnips and parsley roots and cut them into pieces


  • Stuff the inside of the chicken with onion, garlic, apple, a sprig of tarragon, and spices. Close the hole with a toothpick and spatula.
  • For the brioche filling, cut crusty brioche or white bread into ½ centimeter cubes. Fry shallots in butter, season with salt, pepper and nutmeg. Pour the whipped cream over the bread cubes. Add eggs and greens, mix well and leave for 1 hour, covered with cling film.
  • Remove the skin from the front of the breast and use a piping bag to fill the brioche filling (tip: add the chicken liver to the filling as well), secure with a toothpick and spatula. Season the chicken with salt and pepper.
  • Melt the butter in a pan and place the chicken breast side up. From the very beginning, cover the breast with a piece of parchment paper. Add garlic and put in the oven at 160 °C. Pour the frying oil over and over again. After about half an hour, add shallots and vegetables, boil. If you pierce the huxle from the inside and no blood flows, the chicken is ready. Near the end of the cooking time, remove the butter paper from the breast.
  • Pour the fried butter with chicken broth (you can also make it from a chicken carcass and water). Boil together with vegetables and season well. Drain the liquid that is released during rubbing through a sieve and add to the sauce.

A special ingredient
Chicken Sulmtal.
His family is ancient and noble. The progenitor was the Shtir village chicken, which was considered tasty and tender with the best meat quality even in the 17th century. This also led to the name “Kaiserhuhn” as it was only eaten in princely and royal households. He eats only the best and likes to run free. It takes time to prepare, and that’s the “Imperial” difference. The taste is unique.

Gerhard Fuchs
“Wine Bank”, Ehrenhausen

Since 2014, Gerhard Fuchs has been cooking at the restaurant “Die Weinbank” in Ehrenhausen in southern Styria. The restaurant is owned by the star winemaker Manfred Tement, has repeatedly received the Falstaff Styria award and is one of the best restaurants in Austria. Fuchs prepares radically regional, seasonal and creative dishes like no other. You can taste it too.

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