Cinnamon chicken

Ingredients for 4 servings:

• 1 chicken, young
• 2 onions, peeled
• 20 carnations
• Salt
• 2 tbsp honey, liquid
• 2 tbsp mustard, hot
• 2 tbsp balsamic vinegar
• some chicken stock to deglaze
• 5 tbsp brown sugar
• ½ jar chicken stock
• ½ jar veal stock
• ½ jar white wine
• ½ jar balsamic vinegar
• some cinnamon
• 50 g butter, cold
• 1 tsp ground cinnamon
• 1 tsp cayenne pepper
• 1 tsp paprika powder
• clove(s), ground
• pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 1 hour 50 minutes

in a Roman pot

Soak the earthenware pot in water for 10 minutes. Stud the onions with the cloves. Rub the washed and dried chicken inside and out with cinnamon powder, cayenne pepper, salt, and paprika powder. Stuff with the onions. Mix together honey, mustard, 1 teaspoon each of cinnamon, cayenne pepper, and paprika powder, 2 tablespoons of balsamic vinegar, and a pinch of salt. Brush the chicken with this mixture and place it in the earthenware pot. Place it in a cold oven, set the oven to 220°C, and roast with the lid closed for 65 minutes. Then remove the lid and cook at the same heat for about 30 minutes until crispy, deglazed occasionally with chicken stock. For the sauce, caramelize the sugar in a pan. Add the chicken stock, veal stock, white wine, and balsamic vinegar and bring to a boil. Season to taste with cinnamon, clove powder, and black pepper. Finally, mount with the cold butter.