- Pepper from the mill
- Rolls, from the day before
- 60 g walnut kernels
- 1⁄2 a handful of mixed herbs, e.g. parsley, thyme, rosemary
- 1 onion
- 1 apple
- 1 tbsp lemon juice
- 1 – 2 tbsp olive oil
- Nutmeg, grated
- Approx. 50 ml warm milk
- 150 – 200 g bacon (or in thin slices)
- 50 ml white wine
- Approximately 350 ml of chicken stock
- Rosemary sprigs, for decoration
- Wash the chicken inside out and remove all visible fat. Wipe the chicken dry and add salt and pepper to the inside.
- Cut the rolls into slices and soak them in lukewarm water. Roast the walnuts in a fat-free coated pan, set aside and allow to cool, then chop them into pieces. Rinse the herbs and shake dry. Remove the leaves from the mixed herbs and half of the thyme and chop them finely. Peel and finely chop the onion. Wash and quarter the apples, remove the seeds, cut them into small cubes and mix them with the lemon juice.
- Heat the oil in a frying pan and sweat the diced onions until translucent. Add the herbs and apple cubes, sprinkle 1 – 2 pinches of sugar and fry briefly, then set aside and leave to cool.
- Preheat the oven to 200°C in convection mode.
- Press the rolls well and place them in a bowl. Add the toasted walnuts and onion-apple mixture. Season the mixture with salt, pepper and nutmeg, pour over the milk and mix into a malleable mass. If necessary, add a little more milk or crumbs.
- Fill the chicken with the mixture, season the outside only lightly with salt and pepper. Arrange the slices of bacon by braiding them and lay them on top of a piece of cling film, place the chicken on top and wrap it in the film. Remove the film and fix the bacon with kitchen string.
- Place the chicken in a roasting pan, pour in the white wine and about 100 ml of stock and roast in the oven for about 1 hour and 30 minutes, pouring in some stock several times. Remove and serve garnished with fresh rosemary.
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