John Myers
Contents
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Ingredients
Grilled Roast Chicken:
- 1400 g 1 frozen fried chicken
- 4 tbsp Peanut oil
- 4 tbsp Peanut oil
- 2 tbsp Barbecue spice *)
- 2 tbsp Barbecue spice *)
- 1 electric rotary grill
- 1 electric rotary grill
Swabian potato salad: (For 2 people!)
Swabian potato salad: (For 2 people!)
- 500 g Potatoes (triplets)
- 500 g Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 1 tsp Whole caraway seeds
- 40 g 1 small onion
- 40 g 1 small onion
- 1 tbsp Olive oil
- 1 tbsp Olive oil
- 1 tbsp Light rice vinegar
- 1 tbsp Light rice vinegar
- 70 ml Meat broth (½ teaspoon instant broth)
- 70 ml Meat broth (½ teaspoon instant broth)
- 0,5 tsp Medium hot mustard
- 0,5 tsp Medium hot mustard
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Sugar
- 2 big pinches Sugar
Instructions
Grilled Roast Chicken:
- Let the roast chicken thaw in time. Mix a marinade from peanut oil (4 tbsp) and grill spice *) (2 tbsp). Wash the roast chicken thoroughly, dry with kitchen paper and tie the legs and wings together with kitchen twine. Insert the metal skewer from the grill and fix it with the clamps. Brush the roast chicken all over with the marinade and place in the electric grill. Grill the roast chicken for about 5 hours, brushing every now and then with the drained liquid. Take out the chicken, remove the metal skewer and the threads of kitchen twine and portion / cut apart with poultry scissors. *) Composition of grill spices: salt, paprika, onions, garlic, rosemary, curry, caraway seeds and pepper.
Swabian Potato Salad: (For 2 people)
- Wash the triplets (small, waxy potatoes), ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon 9 and caraway seeds whole (1 teaspoon) cook for about 20 minutes, drain, peel and cut into slices. Peel the onion and dice very finely. A marinade of olive oil (1 tbsp), diced onion (40 g), light rice vinegar (1 tbsp), meat broth (70 ml), medium-hot mustard (½ tsp), coarse sea salt from the mill (2 big pinches) Mix the colored pepper from the mill (2 big pinches) and sugar (2 big pinches). Pour the marinade over the still warm potato slices and mix everything carefully. The potato salad should now look a bit shiny.
Serve:
- Serve the grilled roast chicken pieces with Swabian potato salad. If necessary, use coarse sea salt from the mill for seasoning.
