AEG MC2660E Meat, fish & poultry, Roast chicken with stuffing, Quails in cheese and herb sauce

Meat, fish & poultry

Austria

Roast chicken with stuffing

2 Portions

Total cooking time: approx. 36-40 minutes

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. 27-33 minutes

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.

10-12 min. 900 W

3.Chop the herbs very fine, sprinkle over the quails, and pour the port over the top. Continue to cook the quails.

13-15 min. 630 W

Take the quails out of the roasting sauce.

4.To make the sauce, heat the meat stock in the covered bowl.

2-3 min. 900 W

Blend the butter with the flour, stir into the liquid, allow to boil, and cook. Stir once halfway through.

1-2 min. 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