Preparation
Thoroughly mix all the stuffing ingredients and use it to stuff the chicken. Sew it up carefully to keep the stuffing inside.
Preheat the oven. Roast the chicken in a mixture of butter and oil, surrounded by the pearl onions.
After 1 hour and 30 min of roasting, add the tomatoes.
Once the tomatoes are cooked, carve the chicken and serve on a warm platter with the stuffing and garnish.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine.
For 4 to 5 people
Preparation : 10 min
Cooking : 90 min
Ingredients and products
- 1 free-range chicken
- 50 g butter
- A little oil
- 20 pearl onions
- 5 to 6 small tomatoes
- The chicken’s liver and heart
- Chopped onions and parsley
- 100 g bread crumbs soaked in milk
- 1 small glass of apples (purée or finely chopped)
- Salt and pepper
