Cinnamon chicken from the Roman pot

Ingredients for 4 servings:

• 1 chicken (young free-range roast chicken)
• 2 onions, peeled
• 20 carnations
• salt and pepper
• Honey, liquid
• Chicken broth
• 5 tbsp brown sugar
• ½ jar chicken broth
• ½ jar veal stock
• ½ liter white wine
• ½ jar balsamic vinegar
• Cinnamon
• 50 g butter, cold
• Cayenne pepper
• Paprika powder
• clove(s), ground
• Mustard, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the earthenware pot in water for 10 minutes. Stud the onions with the cloves. Wash and dry the chicken, then rub it inside and out with cinnamon, cayenne pepper, salt, and paprika, and stuff it with the onions. Mix together the honey, mustard, 1 teaspoon each of cinnamon, cayenne pepper, and paprika, the balsamic vinegar, and a pinch of salt. Brush the chicken with this mixture and place it in the earthenware pot. Cover. Place it in a cold oven and roast uncovered at 225 degrees Celsius for about 45 minutes. Remove the lid and let it crisp up at the same temperature, occasionally deglaze with chicken stock. The total roasting time is about 1 1/2 hours. For the sauce: Caramelize the sugar in a pan. Add the chicken stock, veal stock, white wine, and balsamic vinegar and reduce to a simmer. Season to taste with cinnamon, clove powder, and black pepper. Finally, combine with the cold butter.