Summary

Ingredients

• 1 chicken, young
• 2 onion (s), peeled
• 20 carnation (s)
• salt
• 2 tablespoon honey, liquid
• 2 tablespoon mustard, hotter
• 2 tablespoon balsamic vinegar
• some poultry stock to deglaze
• 5 tablespoon sugar, brown
• 0.5 ½ glass poultry stock
• 0.5 ½ glass veal stock
• 0.5 ½ glass white wine
• 0.5 ½ glass balsamic vinegar
• some cinnamon
• 50 g butter, cold
• 1 teaspoon cinnamon, ground
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika powder
• Clove (s), ground
• Pepper, black

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Instructions

1. Soak the römertopf for 10 minutes.
2. Lard the onions with the cloves. Rub the washed and dried chicken inside and outside with powdered cinnamon, cayenne pepper, salt and paprika. Fill with the onions.
3. Mix together honey, mustard and 1 teaspoon each of cinnamon, cayenne pepper and paprika powder, 2 tablespoons balsamic vinegar and a little salt. Brush the chicken with it and place in the Römertopf.
4. Place in the cold oven, set the oven to 220 ° C and fry for 65 minutes with the lid closed. Then remove the lid and let it become crispy for about ½ hour at the same heat, occasionally deglazing with poultry stock.
5. For the sauce, caramelize the sugar in a pan. Add the poultry stock, veal stock, white wine and balsamic vinegar and allow to reduce.
6. Season to taste with cinnamon, clove powder and black pepper.
7. Assemble at the end with the cold butter.