1 butterfly chicken
1 (300g) stale loaf of white bread or 6-8 white rolls
1 cup milk
3 tbsp parsley
1 tbsp butter
salt, pepepr and nutmeg
Preheat oven to 180°C.
Season chicken, place onto a roasting tray and into the oven.
Cut the bread into cubes and place into a bowl. Heat the milk and pour over the bread, set aside for 15 minutes to soak. Wash the parsley, finely chop and add to the bread.
Peel and cut the onion into small dice, heat the butter in a fry pan and add the onions. Saute until translucent, add to bread.
Crack the eggs into a small bowl, whisk lightly with fork and add to the bread. Season the bread mixture with salt, pepper and nutmeg and mix well until combined. Leave to stand for 10 minutes.
Wash your hands and form the bread mix into dumplings.
Place dumplings into the oven on the roasting tray with chicken. Roast, turning occasionally, until the dumplings are golden and chicken is fully cooked.
Serve bread dumplings with sliced roast chicken and gravy.