Creole Chicken

For the Creole chicken, rinse and dry the chicken inside and out, rub with salt. For the filling, remove the skin from the banana with a kitchen knife and chop finely.

Remove the crust from the bread rolls and finely dice them. Remove the peel from the garlic and press it through a press.

Knead the banana, the bread, the garlic, the lime juice, the pepper, the rum and the cayenne pepper well and fill the chicken with it. Preheat the oven to 180 °C.

Melt the butter. Brush the chicken with it and put it on a grill. Put it in the oven (center) and place a pan underneath. Roast the chicken in the oven (convection oven 160 degrees ) for 75-90 minutes, turning it twice to the other side and frequently basting it with the gravy. gradually pour on about 500 ml of water.

Pour the roast stock into a small saucepan. Add all the drippings from the pan of juices. Let the roast stock simmer a little.

Remove the chicken and cut into four pieces with poultry shears. Arrange the Creole chicken on a heated platter.

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