John Myers
Contents
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Ingredients
The herb butter
- 800 g Chicken thighs
- Sprigs of thyme
- Rosemary sprigs
- Celery salt
- Pepper
- 1 tbsp Rapeseed oil
- 125 g Butter
- 2 tbsp Chopped parsley
- 2 tbsp Wild garlic leaves
- 1 tsp Rosemary fresh
- 1 tsp Freshly chopped thyme
- 3 Pc. Spring onions fresh
- 1 Pc. Lemon untreated
- Sea salt
The cucumber salad
- 1 Pc. Organic cucumber
- 1 Pc. Red Onion
- 2 tbsp Wild garlic leaves
The salad dressing
- 3 tbsp Grapeseed oil
- 1 tsp Estragon mustard
- 1 pinch Sugar
- Sea salt
- Pepper
- 2 tbsp Apple Cider Vinegar
Instructions
"Gerichte-Geschichte"
- Cross-over cooking of a traditional Austrian roast chicken (chicken thighs): The classic slowly fried in the American "pulled chicken" style in a fresh herb butter, refined in a Mediterranean style. There is also a fresh cucumber salad and healthy vegetable rice.
The herb butter
- We only use fresh and untreated herbs for the herb butter. The herbs are chopped according to their quantity and added to the butter with salt.
- Then add the zest of a whole lemon and the finely chopped spring onion and tempt everything well. Let it "steep" for 15-30 minutes at room temperature, then season with a little fresh lemon juice and refine.
The Mediterranean roast chicken
- Wash, clean and pat dry breasts and thighs. Spread the rapeseed oil in an ovenproof dish and then coat the chicken pieces thickly with the herb butter. Top with sprigs of rosemary and thyme.
- Seal the whole thing well with aluminum foil and place in an oven preheated to 110 degrees for about 2-3 hours.
- Remove the aluminum foil, drizzle some juice from a fresh lemon over the chicken and fry slowly for another 1-2 hours.
The cucumber salad
- Finely slice the cucumber and red onion, let stand for a moment, squeeze out the water.
- Mix the salad dressing well and pour over the salad just before serving, add the chopped wild garlic and mix everything well.
Nutrition
Serving: 100gCalories: 216kcalCarbohydrates: 0.8gProtein: 15.4gFat: 17g
