1 Sulmtaler, hen, capon or "Kaiserhahn"
Rosemary, marjoram, thyme
Chicken lard, pork lard or goose lard
Cord for tying up chicken
3-4 old bread rolls (depending on the size of the chicken)
1 small onion
1/8 lt milk
Salt and pepper
Sliced potatoes with caraway:
8-10 mid-sized potatoes
1 Tsp salt
1 Tsp of whole or cut caraway
1) cut 3 to 4 bread rolls in small squares
2) Soak bread rolls in milk-egg-mixture. Add salt and pepper.
3) Fry chopped onion in butter, add chopped chicken liver, marjoram, thyme, parsley and mix with bread rolls.
1) Wash and salt the Sulmtaler inside. Remove fat from cavity for further usage
2) Fill in stuffing.
3) Season the Sulmtaler on the outside with salt, pepper, rosemary, marjoram, thyme and fix with cord.
4) Put into deep pan, add chicken fat and - if necessary - 4 Tsp of goose lard.
5) Roast at 130 degrees for 30 minute, then increase heat to 160 degrees and roast another 80-100 minutes(depending on size), regularly pouring gravy over chicken.
6) Remove the Sulmtaler from oven and let it rest breast-down for around 10 minutes
7) Put it in oven again and roast until crispy at 190 -200 degrees for another 10-20 minutes.
1) Cut potatoes into slices
2) Season with salt and black cumin
3) Put into separate roasting pan covered with lard
4) Roast for an hour until brown.
Please notice: Temperature and roast time depend on oven size and quality. If necessary roast longer.