Styrian Roast Chicken with Beans and Pumpkin Seed Oil Sauce

For the Styrian Roast Chicken with Beans and Pumpkin Seed Oil Sauce, soak the beans overnight in plenty of cold water. Strain beans, place in a pot and cover with water. Peel and chop onion and garlic and add to beans. Then add bay leaf and thyme and cook until soft. Once the beans are soft, remove the bay leaf and thyme. Puree the beans with a good 1/8 l of the cooking liquid using a hand blender.If the sauce is too thick, add the soup (beef broth or vegetable stock). Fry the chopped pumpkin seeds in a little butter and add to the bean sauce. Season to taste with pumpkin seed oil, salt and pepper. Wash the corn chicken thoroughly, then season inside and out with salt. Preheat the oven to 200 °C. Peel and coarsely chop the onion. Cut the bacon into larger cubes. Stuff the corn chicken with onion, bacon and rosemary. Heat some oil in a frying pan, sear the corn chicken in it, then put it in the oven with the breast side up. Roasting time: Depending on the size, about one hour. During roasting, baste the chicken frequently with the roasting fat. The corn chicken should only be cut up at the table and then served with the stuffing. Serve with bean-core oil sauce.

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