Mistkratzerli – Young Free-Range Chicken in Morel Cream Sauce

Season the dung scratchings with salt and pepper, place them in a dish and pour the heated butter fat over them.

Place the Reindl in the oven preheated to 180 °C for about 35 minutes.

For the morel sauce, heat the butter and sauté the shallots and garlic clove until light yellow.

Clean the morels thoroughly, rinse them clean under running water and steam them heartily with the shallots.

Season with salt and pepper and deglaze with white wine and vermouth. Evaporate the liquid completely at high temperature.

Add whipped cream and meat extract and simmer gently at low temperature for about 20 minutes.

Remove the dung from the Reindl and arrange on a heated plate. Pour off as much of the butter fat as possible.

Remove the roast stock from the roasting pan with a little water or chicken stock and add to the morel sauce. Bring the sauce to the table with the Mistkratzerli.

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