Stuffed Cock

Fry the calf’s liver in oil, cool and finely chop. Mix with sour cream or crème fraiche and egg to the minced meat. Rinse the fresh kitchen herbs, toss dry, chop and mix in as well. Season with pepper, cardamom and salt. Fill the rooster with the stuffing and brown it in a roasting pan. Add white wine and stew for an hour. Add sour cream or crème fraiche to the stew stock form, let it bubble up, season and stir in a little chopped cress.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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