Rub the inside and outside of the chicken with the spices. Quantity at your own discretion. Then brush the oil inside and out and let it stand for 2 hours. Now put on a skewer and put in the oven at 180 ° upper and lower. Let the bottom heat grill for 90 minutes. Brush with fried juice every now and then.
Fry the freshly cooked peeled potatoes in a high pan with a little salt, pepper, garlic and onion. Pour on the cream. Let simmer briefly. Add rinsed and finely chopped wild garlic. Let it steep on the stove for approx. 10 minutes on the lowest setting. Turn off the stove and let it stand a little longer with the lid on. Finally, season again well with salt and pepper.
Then place the divided chicken on a plate with the potatoes in the sauce. Good Appetite.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.