Meat, fish & poultry
Austria
Roast chicken with stuffing
2 Portions
Total cooking time: approx.
Utensils: Bowl (2 l capacity) Kitchen twine
Ingredients
1chicken (1000 g) salt
| rubbed rosemary |
| rubbed marjoram |
1 | stale bread roll (white bread, 40 g) |
1 | bunch of parsley, chopped finely (10 g) |
pinch | nutmeg |
2 tbsps | butter or margarine (20 g) |
1 | yolk of egg |
3 tbsps | butter or margarine (30g) |
1 tbsp | paprika pepper |
1 tbsp | butter or margarine to grease the dish |
Italy
Quails in cheese and herb sauce
Total cooking time: approx.
Utensils: Kitchen twine or thick thread
| Flat round dish (diameter approx. 22 cm) |
| Bowl with lid (1 l capacity) |
Ingredients | |
4 | quails (600 g) |
| salt & pepper |
200 g | streaky bacon, sliced thinly |
1 tsp | butter or margarine to grease the dish |
1 tsp | fresh parsley for each quail |
| sage |
| rosemary |
| basil, chopped finely |
150 ml | port |
250 ml | meat stock |
2 tbsps | butter or margarine (20 g) |
2 tbsps | flour (20 g) |
50 g | grated Emmental cheese |
1.Wash the chicken, dab dry with kitchen towel and season with salt, rosemary and marjoram.
2.To make the stuffing, soak the roll for about 10 minutes in cold water, then press the water out. Mix in the salt, parsley, nutmeg butter and egg yolk and stuff the chicken with the mixture. Tie up the opening with ties or butcher’s twine.
3.Heat the butter (30 g).
approx. 1 min. 
900 W
Stir the paprika pepper and the salt into the butter, and drizzle the mixture over the chicken.
4.Place the chicken in the greased bowl and cook without lid. Turn halfway through.
35-39 min. 
630 W
Allow the chicken to stand for about 3 minutes after cooking.
1.Wash the quails and carefully dab them dry. Season with salt and pepper inside and out, wrap bacon around each bird, and tie up tightly with the twine.
2.Grease the dish, place the quails in the dish and cook. Turn over once halfway through.
900 W
3.Chop the herbs very fine, sprinkle over the quails, and pour the port over the top. Continue to cook the quails.
630 W
Take the quails out of the roasting sauce.
4.To make the sauce, heat the meat stock in the covered bowl.
900 W
Blend the butter with the flour, stir into the liquid, allow to boil, and cook. Stir once halfway through.
900 W
5.Stir the cheese into the sauce. Add the cheese sauce to the sauce, stir everything together well, and reheat.
approx. 1 min. 
900 W
6.Pour the sauce over the quails and serve.
28