- 3 spring chicken
- 3 oranges
- 1 garlic bulb
- 2 cinnamon sticks
- 4 star anise
- 1 bunch thyme
- 4 dl white wine, cider or apple juice
- 50 g butter
- Salt and freshly ground black pepper for seasoning
- Olive oil
- 200 g shelled sweet chestnuts
- 3 pcs. sweet-tart apples
- 1 medium onion
- 50 g leeks
- 50 g knob celery
- 150 g Lustenberger fruity and tangy
- 4 slices light farmhouse bread
- 1 dl white wine, cider or apple juice
The spring chicken can easily be stuffed and prepared the day before.
A potato garnish, a fine red cabbage or baked butternut squash are good side choices for the dish.
Chop the chestnuts coarsely for the stuffing. Peel and core the apples and cut them into 1 cm thick cubes. Prepare the onion, leek and knob celery and cut them into 3 mm thick cubes. Finely grate the Lustenberger 1862 fruity and tangy cheese. Remove the crust from the bread and cut it into 1 cm thick cubes.
Heat the olive oil in a frying pan and fry the onions until they are glassy. Add the vegetables and sauté for three minutes. Add the cubed apples and chestnuts, deglaze with the white wine and steam until the liquid is almost evaporated. Generously season with salt and pepper. Set aside and let it cool. Then mix with the cubed bread and the cheese.
Rub the spring chicken carefully with olive oil and season with salt and pepper. Then fill it with the stuffing.
Place the spring chicken in a roasting pan. Halve the oranges and the garlic bulb and add them to the mixture. Spread the thyme, cinnamon sticks and the star anise. Pour half of the white wine into the bowl.
Now roast the spring chicken in the centre of the preheated oven at 190°C for about 45 minutes. Melt the butter in a small pan and brush the spring chicken with it from time to time. Add the second half of the white wine 10 minutes before the end of the cooking.
Tip: To make sure that the spring chicken has cooked enough, prick the joint of the thigh with a knife tip. Meat juice should then run out.
Before serving, take the spring chicken out of the roasting pan and squeeze out the oranges so that their juice mixes with the roast. Place the spring chicken back into the roasting pan and drizzle with the sauce before serving.