Henderl with Curd Cheese Filling and Spicy Kefir Sauce

Remove the giblets from the roast chicken and rinse the chicken with care under clear water.

For the stuffing, finely dice the heart, onion, liver, celery, carrots and bell bell pepper and sauté in the butter for about 5 minutes. Cool and mix well with curd cheese, egg and breadcrumbs.

Chop the kitchen herbs, stir in and season with salt, pepper and coriander. Fill the curd mixture into the chicken and close the opening from the outside with toothpicks. Rub the outside of the chicken with salt and pepper.

Put the clarified butter in a roasting pan and fry the chicken for about 10 minutes on all sides. Pour the juice of one lemon and white wine and cook everything together with the lid closed in a heated oven at 200 degrees (gas mark 3) for 35 minutes. Cook. Then remove the lid of the roaster and cook for another 7 min. Take color in the oven.

For the kefir sauce, stir the kefir with the fresh cream.

Add horseradish mustard, curry paste, ginger root, juice of one lemon, salt and pepper to taste and round out the flavor with the apricot jam.

Offer the sauce to the warm or possibly cold stuffed chicken.

It goes well with: Crispy white bread

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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