Cinnamon Chicken from Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, (young free-range roast chicken)
- 2 onion (s), peeled
- 20 carnation (s)
- salt and pepper
- Honey, more liquid
- Poultry broth
For the sauce:
- 5 tablespoon sugar, brown
- 0.5 ½ glass poultry stock
- 0.5 ½ glass veal stock
- 0.5 liter ½ white wine
- 0.5 ½ glass balsamic vinegar
- cinnamon
- 50 g butter, cold
- Cayenne pepper
- Paprika powder
- Clove (s), ground
- Mustard, hotter
Print Recipe
Pin Recipe Instructions
- Soak the Roman pot for 10 minutes.
- Lard the onions with the cloves. Wash and dry the chicken, then rub cinnamon, cayenne pepper, salt and paprika inside and out and fill with the onions. Mix the honey, mustard and 1 teaspoon each of cinnamon, cayenne pepper and paprika, the balsamic vinegar and a little salt. Brush the chicken with it and place in the Römertopf. Put the lid on.
- Put in the cold oven and roast unopened at 225 degrees for about 45 minutes. Remove the lid and let it become crispy at the same temperature, occasionally deglazing with poultry stock. The total roasting time is approx. 1 1/2 hours.
- For the sauce:
- Caramelize the sugar in a pan. Add the poultry stock, veal stock, white wine and balsamic vinegar and allow to reduce. Season to taste with cinnamon, clove powder and black pepper. Assemble at the end with the cold butter.
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