Ingredients
for
| 1 large | Chicken, fresh |
| 1 pinch(s) | Salt |
| 1 pinch(s) | Pepper, white, acc. |
| 1 pinch(s) | Thyme, grated |
| 2 m. size | Apples, tart |
| 2 m. size | Onion(s), quartered |
| 2 toe/s | Garlic |
| 50 ml | Oil |
| 10 g | Spice mix, (roast chicken seasoning) |
Preparation
Working time approx. 1 hour Resting time approx. 1 day Total time approx. 1 day 1 hour
Wash a fresh, preferably fat roast chicken and pat dry.
Mix the spices, use them to season the interior.
Place the sliced apples, onions and garlic slices in the abdomen. Then close with twine or roulade needles. Place in a suitable container and marinate with oil, massage a little more roast chicken spice into the skin. Marinate in the fridge for about 12 – 24 hours.
Then grill on a small skewer grill with a vertical firing for about 90 – 120 min.
Tip: Collect the leaking meat juices under the skewer in a suitable container. Tossed up with pieces of bread roll, it tastes delicious.The chicken stuffing can be eaten, but it doesn’t have to be.