Roast chicken from the oven

Ingredients for 8 servings:

• 1 chicken, approx. 4 kg, take the giblets for the sauce
• 150 g salt
• 5 liters of water
• 4 tbsp sunflower oil
• 1 tsp, heaped tomato paste
• ½ tsp chili flakes, edible for all, more if needed
• 1 tsp honey
• 1 tsp sweet paprika powder
• 1 tsp black pepper
• 1 pinch(s) of sugar
• 1 pinch of salt
• 4 garlic cloves, finely chopped
• some butter
• 1 organic lemon(s)
• 1 bunch of soup vegetables
• 1 large onion(s)
• Chicken giblets
• 1 tsp broth, granulated

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 4 hours 30 minutes

the recipe is for a 4 kg chicken

Wash the chicken thoroughly inside and out and pat dry. Then place it in cold water mixed with salt for 24 hours. For the marinade: Place the oil, tomato paste, chili, honey, paprika, pepper, sugar, salt, garlic, and butter in a small bowl, mix well, and cover. Seal the hole in the chimney of a Bundt cake pan with aluminum foil. The next day, rinse the chicken thoroughly and dry it. (I put it in the oven at 80°C fan for 20 minutes.) Then, wearing disposable gloves, spread the marinade over the chicken and rub it in. Wash the lemon, halve it, and cut one half into medium-sized pieces. Peel the large onion and cut it in the same way. Stuff the pieces into the chicken, spreading anything that doesn’t fit around the edge of the Bundt cake pan. Place the stuffed and marinated chicken on the chimney. Trim the soup vegetables, cut them into medium-sized cubes, and also spread them around the edge of the pan. (I substituted the leek for the rest of the large onion.) Preheat the oven to 150°C fan/convection oven. Place the dish with the chicken on the lowest oven rack and slide a baking sheet underneath to catch any drippings for the sauce. Allow about 45 minutes per kilo, depending on your oven. You can check with a thermometer or poke the chicken occasionally. If you like, you can brush the chicken with honey half an hour before it’s done. Once it’s done, let it rest at room temperature for about 5-10 minutes; it will stay hot, don’t worry. For the sauce: On the first day, wash the giblets with cold water, place them in a saucepan, and cover with water. Add 1 teaspoon of granulated stock and bring to a boil. Then reduce the heat and simmer for about 1 to 1.5 hours. Remove the giblets and either eat them as they are with a little salt or purée them later in the sauce. Save the water. When the chicken is crispy and cooked, pour any liquid from the baking tray into a separate container so the fat can collect on the surface. Carefully skim off any excess liquid and set it aside or discard. Add the remaining liquid from the Bundt pan and vegetables to the water from the giblets and bring back to a boil. Then puree with a hand blender until no chunks remain. If you like, you can add a slice of brown bread to the cooking water and break it up to thicken the sauce. Serve with simple buttered vegetables and dumplings, for example.