Hmmm.cool - Spring chicken

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For 4 people

2pcs Spring Chickens
3 tablespoons olive oil
1 tablespoon butter
1/2 teaspoons salt

Stuffing
6 Fresh rolls
3 eggs
100ml milk
A handful of fresh herbs
(Parsley, chives, etc.)
Lightly salt pepper

Spinach
1pc small red onion
3 cloves of garlic
1 teaspoon olive oil
1 teaspoon butter
125g spinach (1 pack)
Lightly salt pepper

Carrot Puree
3 Bigger carrots
250ml cream

Sauce
Walnut Out of the Chickens
1pc Carrot
2 pieces parsley
100g Celery
1pc Onion
200ml Orange juice
400ml water or vegetable/chicken broth
Decoration
Baby Carrot
Shoots/Herbs


Put the breasts up and feet apart. First cut off the ends of the wings and trim the joints at the end of the legs, cutting off the excess skin on the neck. Lead the cut from both sides around the sternum from the abdomen to the neck. Cut off the meat from the ribs towards the spine until reaching the spine and separate the meat with the skin from the skeleton. Divide half the chicken into a breast and legs.
Chop the skeletons to 2-3 parts, add carrots, parsley, celery and onion and fry for about 4 minutes on olive oil. Pour orange juice mix well and leave it cooking for 30 minutes. Then pour the sauce only in a second saucepan and reduce it to a quantity of about 150 ml (by boiling). Before serving the sauce, heat it and add few cubes of cold butter into it and add a bit of salt to taste.

Stuffing
Cut rolls into smaller cubes and put them in a larger bowl. Separate the egg yolks from three eggs into the blender, put the egg whites in a larger bowl, and then mix it into the solid snow foam. Add herbs and milk, salt and pepper into the blender. Mix and pour all the pieces into chopped rolls and mix thoroughly . Add the snow and again, now mix gently, fill the sheet with baking paper, so that the stuffing is about 4 cm high and bake in a preheated oven at 170 °c for 20 minutes.

Carrot Puree
In a saucepan put 3pcs chopped carrots, pour cream, add a teaspoon of sugar and cook on a gentle flame until soft, about 15 - 20 mins. Then separate the carrots, put them in a blender, add a piece of butter and mix a few minutes until smooth. We can fill in the decorating bag.

Chicken
Salt the chicken quarters from both sides and roast on a medium-hot frying pan on olive oil with the skin down. After about 1 minute reduce the temperature slightly and add a tablespoon of butter, after a while check the color of the skin and if it is already nicely browned and crispy, we turn the individual pieces and we will toast for a minute. We put on the baking tray, pour the chicken sauce out of the pan and give the oven a 160 °c 7 minutes. We can bake together the stuffing.

Spinach
Roast the onion and garlic on olive oil and butter, shortly after about 2 minutes, add fresh spinach, salt, pepper, and let it just drop off, stir and wean.

Baby carrots
Boil in salted water for about 1.5 minutes.

We serve the chicken together with neatly cut stuffing, spinach, carrot puree, baby carrots and sauce, we decorate with fresh herbs.