Crispy Chicken without or with Stuffing Recipe

Name: Crispy Chicken with Bread Filling and Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: shallots 1 pc; butter 15 g; milk some; bread cubes 120 g; egg 1 pc; Parsley 1 tbs; Salt 4-6 pinches; Pepper 4 pinches; chicken 1 pc; potatoes small 8 pc; soup vegetable 1 bunch; shallots 4-6 pc; clove of garlic 4 pc; dry white wine 80 ml; Vegetable broth 200 ml; butter 50 g

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Recipe picture crispy chicken. — Crispy chicken with bread dumpling filling and sauce Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

I’ll show you my Crispy Chicken Recipe today.

This is a roast chicken recipe with filling for the oven.

You prepare the chicken, the side dishes and the sauce in a time-saving and practical way.

I wish you success and lots of fun!

Table of Contents

1. Recipe Crispy Chicken
2. Nutritional Information
3. How to make your Chicken Crispy in the Oven
4. Tips for Stuffed and Unstuffed Chicken from the Oven.
5. Ideas for Side Dishes
6. More Recipes with Chicken

1. Recipe Crispy Chicken

Here you can find the recipe, please note the tips at the bottom of the page.

Crispy Chicken with Bread Filling and Sauce

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 860

Total Time 55 Min.

Preparation Time 20 Min.

Cook Time 35 Min.

Simple instructions for chicken from the oven with or without stuffing.

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5.00 from 891 ratings

Ingredients

Chicken and Stuffing
1	pc	shallots
15	g	butter
some		milk
120	g	bread cubes (I’ll take a big one or two regular rolls.)
1	pc	egg
1	tbs	Parsley
4-6	pinches	Salt (I use Ursalz or Himalaya salt.)
4	pinches	Pepper (I’m using black pepper here.)
1	pc	chicken (whole organic chicken!)
Vegetables
8	pc	potatoes small (or sweet potatoes)
1	bunch	soup vegetable
4-6	pc	shallots (I also like to use quartered onions!)
4	pc	clove of garlic
Sauce
80	ml	dry white wine
200	ml	Vegetable broth
50	g	butter

Instruction

Stuffing and Chicken

Prepare shallots

Preheat the oven to 180°C at the hot air stage.

Cut the shallot in half, peel and dice finely.

Sweat the shallot cubes with the butter for about three minutes until translucent, then pour on some milk.

Mass for the filling of the roast veal. Prepare a classic bread dumpling mixture ... — First prepare the bread dumpling mixture for filling the veal breast: bread rolls, onions sweated in butter, milk, salt, pepper, nutmeg, eggs and parsley …

Prepare bread stuffing

Add finely diced rolls and stir. Let the mixture cool a little, then add the egg and the finely chopped parsley.

Season to taste with salt, pepper and nutmeg and make ready for filling.

Wash the chicken under cold running water, dry and place on a deep baking tray or wide roaster.

Fill the chicken with the dumpling, you can tie the chicken, close it with a skewer or leave it open.

An exact step by step guide for the preparation of the dumpling mass you will find at the bread dumpling recipe.

Prepare vegetables

Peel the potatoes and cut into quarters, peel the root vegetables and cut into pieces.

Peel the shallots and garlic.

Put the prepared vegetables to the chicken and season all ingredients in the roaster or on the baking tray with salt and pepper.

Chicken prepare and Sauce prepare

Roast chicken crispy fried in the roaster. — The stuffed roast chicken in a roasting pan with sauce and vegetables. Note the cooking time of the stuffed chicken, it takes a little longer.

Prepare chicken

Put the stuffed chicken with the vegetables in the oven.

Set the kitchen alarm clock to 30 minutes. When it rings, add the white wine, broth and butter.

You can take care of the crispy skin now:

Use a thin meat fork and carefully prick the skin on the chest and the legs.

Please do not prick the meat, otherwise the valuable gravy will run out and the poultry will dry.

Sprinkle the skin with gravy and salt with a little salt.

After one hour of cooking, check the firmness of the filling with the needle test:

Punch a long needle or thin meat fork into the filling from the direction of the abdominal opening.

Leave the fork or needle in place for 30 seconds, then remove and check the temperature of the fork.

The fork must be very Hot, than the stuffing is ready.

Finish and Serving

Trigger chicken how to — How to trigger chicken

Carve Chicken

Trigger the chicken:

Cut the chicken on the legs, then remove the breasts from the middle of the breastbone.

Now remove the legs, take the stuffing out of the chicken.

Keep meat and stuffing warm.

Sauce complete

Remove the vegetables from the sauce and prepare them.

Slowly boil the gravy with the chicken carcass cut into small pieces in a saucepan with ice cubes.

Grate a potato finely and add to the sauce.

Let the sauce simmer for about 20 minutes, then strain, season with salt, pepper and butter and mix.

Arrange plate

Gently season the prepared chicken pieces again with salt on the baking tray, skin side up.

Then heat briefly under the grill at approx. 220 °C until crispy.

You can leave the bread roll filling under the chicken pieces in the oven.

Heat the vegetables in the sauce. Place warm plates ready.

Carve the chicken pieces and arrange them, place the sauce and vegetables on the plates, cut the dumpling filling into slices and arrange them with the sauce.

Enjoy your meal!

Video

The following Headcam Cooking video I show you in 10 minutes exemplary the preparation of chicken in the oven.

2. Nutritional Information

3. How to make your Chicken Crispy in the Oven

So that your chicken gets a crispy skin, I have prepared some tips for you…

Preheat oven, chicken stuffed 180°C, chicken unfilled 200-220°C.
Wash chicken, dry and prepare.
Season chicken with oil, salt and pepper.
Cook chicken in the oven for 40-60 minutes at hot air.
Pierce chicken skin with a thin fork after about 30 minutes and add salt to skin.
If necessary, increase oven temperature in last 5 minutes.

The best method for crispy chicken and sauce:

Cook the chicken as described above, then release the breast and legs.

Place the pieces of meat on a baking tray, skin side up.

In the meantime, you can keep the chicken or vegetable filling warm.

Cook the remaining chicken bones, which are called carcasses in the chef’s jargon, with the resulting gravy for 20 minutes.

Add broth and a little white wine to the stock as required, the bones should be covered with liquid.

You can add a few ice cubes to the chicken stock, then bring to the boil slowly, pass the sauce later, bind to taste with starch or fresh and finely grated potatoes and mix with butter.

To serve, gently season the chicken pieces with salt again and heat in the oven until crispy.

Carve the meat, place on warm plates with the filling or side dishes, finish with the sauce…

I made this fried chicken without peppers. It has become an elegant and fine dish!

4. Tips for Stuffed and Unstuffed Chicken from the Oven.

First of all an important info:

A chicken stuffed with bread dumplings needs at least 50 minutes in the oven.

An unfilled or only with herbs stuffed chicken with open abdomen you can cook at high temperature, up to 220°C stage hot air fast.

The chicken stuffed with bread dumplings needs a temperature of 170-180°C.

It needs to cook longer, so that the stuffing is firm and the chicken is crispy but not burnt on the plate, so if you want it to go faster, please fill the chicken only with herbs.

You can fill the chicken with rosemary, thyme and parsley, garlic and garlic, and the fried chicken filled with bread dumplings is a speciality from Bavaria.

The Bavarians love their dumplings and that just as much as filling, as the recipe filled veal breast shows…

The stuffed fried chicken in the roaster with sauce and vegetables. Note the cooking time for the stuffed chicken. It takes a little longer.