Ingredients for the farmhouse chicken
4 chicken breasts
2 sprigs of rosemary
Salt, pepper
1 tbsp butter
2 sheets of baking parchment, 20x20 cm

Ingredients for the carrot and eggnog gravy
10 organic carrots
1 star anise
1 tsp pickled ginger
Salt, pepper
50 g cold butter
5 cl Spitz eggnog
Blended cornflour

Ingredients for the curd cheese dumplings
340 g curd cheese
90 g fine flour
40 g butter
1 egg

Ingredients for the baby carrots
150 g baby carrots
4 cl orange juice
¼ l water
2 orange slices
Salt, pepper, nutmeg
Pinch of sugar
20 g butter

Breast of Farmhouse Chicken

with carrot and eggnog gravy and curd cheese dumplings

  1. Trim the chicken breast and reveal the wing bone. Melt the butter until it foams and add the sprig of rosemary. Lay out the baking parchment, pour over the butter and rosemary, place the chicken breast on top and fold in the edges. Form the baking parchment into a parcel and cook the chicken at 140 °C for around 18 minutes. This method will help keep the chicken tender and juicy.
  2. For the eggnog gravy, put the carrots in a juicer. This will produce around ¼ l of juice. Add the pickled ginger and star anise to the carrot juice and simmer gently for around 15 minutes. Strain and add the Spitz eggnog. Season and stir in the cold butter. Thicken with cornflour.
  3. For the curd cheese dumplings: Mix together the softened butter and egg, fold in the curd cheese and flour and leave to rest in the fridge for about an hour. Use two spoons to form the dumplings and simmer in salted water for around 5 minutes.
  4. Carefully peel the carrots and cook in water along with the orange juice and slices, salt and sugar until just tender. Add melted butter to taste.