Roast Chicken with Buckwheat and Lard
Main course
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Cook Time
2 h 15 min
Servings
4
Difficulty
Medium
Prep Time
35 Min
Description
This stuffed roast chicken is a rich and flavorful dish, perfect for special occasions or a Sunday family dinner. The buckwheat and lard stuffing gives the chicken a rustic taste and a pleasantly different texture than usual. I often prepare it during the Christmas holidays, because it is a tasty alternative to classic turkey. The preparation takes a little time, but the result is guaranteed! Buckwheat, with its slightly toasted flavor, goes very well with lard and onion, creating a truly irresistible filling. Serve it hot, accompanied by a side of baked potatoes or grilled vegetables.
Ingredients (8 ingredients)
-
1 piece Chicken
-
100 g Pork lard
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200 g Buckwheat
-
50 g Butter
-
1 piece Eggs
-
1 piece Onions
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30 ml Extra virgin olive oil
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1 q.b. Salt
Preparation (9 steps)
Chicken preparation
Pluck the chicken over the open flame and clean it carefully. If necessary, cut the neck, legs and wings. Rub the chicken both inside and out with salt.
Cooking the pearl barley
Boil the buckwheat in abundant salted water. Once cooked, drain it well.
Filling preparation
In the Mixtopf, insert the chopped onion and chop for 3 Sec./Stufe 5. With the spatula, collect the mixture on the bottom of the Mixtopf.
Sautéing onion and lard
Add the extra virgin olive oil and cook for 3 Min./120°C/Stufe 1.
Lard addition
Add the diced pork lard and cook for 3 Min./120°C/Stufe 1.
Union of barley and sauté
Add the drained pearl barley, butter and egg into the Mixtopf. Mix for 20 Sec./Stufe 3/Linkslauf.
Chicken stuffing
Stuff the chicken with the filling just made. Tie the chicken with kitchen string.
Baking in the oven
Arrange the chicken on a baking sheet, belly up, and bake at 180°C for about 1 hour, moistening it from time to time with the cooking juices.
Service
Cut the cooked bird into pieces after removing the string and serve it together with the filling.
Finished cooking? Great! 🎉
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Created by
Sara Romano
7
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Allergens
- Eggs
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