Rub the chicken inside and out with salt and paprika. Cover the floor with margarine or plant cream in a baking dish or heat-resistant cookware and place in the oven preheated to 175 ° C.
When the fat has melted, put the chicken in, fry for 1/2 hour, then turn. Fry for another half an hour, pouring the fat from the mold over them several times. Then place on the grid for 1/4 hour and increase the temperature to 220 ° C or switch on the grill.
While the chicken is now nicely crispy on the grill, a sauce can be made from the roasting set (remove part of the fat if necessary). Simply add water, boil and thicken with a sauce thickener. The excess fat floating on the sauce can be carefully skimmed off with a spoon. A dash of whipped cream or sour cream can also be added.
Boiled potatoes and vegetables go well with this, I prefer red cabbage.
I convinced everyone with that. My father-in-law always wants this dish when he comes to visit.
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