Chicken in white wine and spice broth

Ingredients for 2 servings:

• 1 chicken, ready to cook, approx. 1.4 kg.
• 4 tbsp ketchup (curry)
• 1 tbsp seasoning mix (steak)
• 2 tbsp black pepper, ground
• 3 tbsp soy sauce
• 120 g sea salt, coarse
• 250 ml dry white wine
• 1 liter of cold water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

Remove the chicken from the foil and rinse thoroughly inside and out with cold water and pat dry with a clean kitchen towel. Place two freezer bags inside each other to create a tear-resistant bag. Place the chicken in the bag. Simply put all the ingredients in a bowl and stir with a whisk until the salt has dissolved. Pour the stock over the chicken in the freezer bag and seal the bag tightly. This works best with a plastic clip, but you can also tie it. Place the chicken in the refrigerator and let it marinate for 24 hours. After 24 hours, remove the chicken from the stock and let the liquid drain out. The stock can now be discarded, as it is usually very over-seasoned. Place the chicken in a roasting bag, seal it tightly at both ends and make a small cut at the top, about 1 cm. Since the roasting bag inflates enormously, it could burst without the above procedure. Place the roasting bag with the chicken in it on a lower rack in an oven preheated to 160°C and cook for approximately 1 to 1 1/4 hours. Once the cooking time is over, remove the chicken from the oven and remove it from the roasting bag. Collect the cooking liquid. In the meantime, heat the oven to 250°C using the grill function or top heat. Return the chicken to the oven, breast side up, and roast on the top rack until crispy and golden brown. The time required varies from oven to oven. It’s best to stay with it and check the browning. On my oven, it takes about 7-10 minutes. In the meantime, pour the cooking liquid into a saucepan and keep warm. Do not reduce it, as this could make it too spicy. Remove the bird from the oven, carve it, and carefully drizzle with a little of the cooking liquid.