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Packed with protein, carbohydrate and flavour, this post-marathon roast ticks all the right boxes.


  • 1 corn-fed chicken

  • For the stuffing

  • Half bunch of chervil, chives, tarragon, parsley and sage, chopped

  • 250g butter

  • 150g dried breadcrumbs

  • Salt and pepper

  • For the spatzle

  • 500g strong 00 flour

  • 2 whole eggs

  • 2 egg yolks

  • 35ml olive oil

  • 50-100ml Water (this varies on size of eggs)

  • For the sauce

  • 2 shallots

  • Chicken trimmings (eg winglets from the chicken)

  • Sprig of thyme, bay leaf

  • 100ml Madeira wine

  • 150ml good quality chicken stock

  • 150 ml double cream

  • Salt and pepper


  • 1.

    In a bowl, mix together the herbs, butter, breadcrumbs and salt and pepper to make into a stuffing. Place the stuffing in between the meat and the skin of the whole chicken, and then blanche the chicken for a few minutes. Finally roast in the oven for approximately 15 minutes.

  • 2.

    To make the spatzle, mix all the ingredients together until a wet shiny consistency is achieved. Then push the mix through a colander into boiling water, cook for approximately 1 minute, refresh, dry and then fry off in butter in a non stick frying pan, adding the chopped parsley at the end.

  • 3.

    To make the sauce, sweat the shallots and chicken trimmings down without colour, add the herbs and wine, reduce by two-thirds, then add the chicken stock, and reduce by two-thirds again. Add the cream and reduce by half and season. Finish by passing through a fine sieve.

  • 4.

    Place the golden-brown spatzle in a large bowl, place the chicken breast on top and drizzle the sauce on top and around.

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