Mistchratzerli with Lemon and Sage

Rinse the dung scratchers inside and out with cold water and rub dry with kitchen roll. Place 1 sage sprig (1) in each belly opening. Season the chicken all over with salt and pepper and place in an ovenproof dish.

Melt the clarified butter and drizzle over the dung scratchings. Roast the Mistkratzerli in the oven heated to 250 °C on the second rack from the bottom for twenty minutes.

In the meantime, peel and quarter the shallots. Cut the lemons into slices. Pluck the sage leaves (2) from the branches.

Reduce the oven temperature to 180 degrees. Add the prepared ingredients and the white wine and roast the Mistchratzerli for another half an hour, basting from time to time with the gravy.

Remove the dung scratchings from the pan and let them rest for 5 minutes with the lid closed. Strain the gravy into a small pan, setting aside the sage and lemons. Boil the jus and add the butter in flakes. Season with pepper, salt, cayenne pepper and ginger powder.

Cut the Mistchratzerli in half lengthwise with chicken scissors and arrange on warmed plates. Garnish with lemon slices and sage and drizzle with sauce.

Tip: Instead of clarified butter, you can also use butter in most cases.

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