Dörrhütten-Henn

For the Dörrhütten-Henn first prepare the stuffing. To do this, finely chop the liver, stomach and heart, finely slice the peeled apples and mix both with sliced young onions, dried plums, dried apricots, breadcrumbs, yolks and walnuts. Season with lemon juice and salt and let stand for a while.

Season the chicken with salt, bell pepper, paprika and rosemary and fill it with the prepared stuffing. Close the belly with toothpicks. Tie the wings with a spaghetti or rope and place the hen in a baking dish lined with oil. Roast in the preheated oven at 180°C for about 45-60 minutes until crispy brown.

Meanwhile, turn a few times and drizzle repeatedly with oil. Lift out and let rest for a while. Boil down the roasting residue with a little water and assemble (bind) with butter flakes. Carve the dried chicken, arrange and serve with the juice.

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