Try this delicious pasta dish:
Soak a clay pot (Roman pot) with lid for 10 min. Rinse the cooled chicken inside and out, dry with kitchen paper.
Preheat the oven to 225 °C. Remove the peel from the onions and lard with the cloves. Rub the chicken inside and out with paprika, cayenne pepper, cinnamon and salt and stuff with the onions.
Mix the honey with mustard, 1 tsp each of cinnamon, cayenne bell pepper and paprika, aceto balsamic vinegar and a little bit of salt. Coat the chicken with it and place it in the clay pot.
Put the lid on and put the cooking pot in the stove so that the mold is in the middle of the baking chamber. Cook for 45 minutes without removing the lid.
Later, remove the lid and roast on its own heat for just under 45 min until crispy, basting occasionally with chicken stock.
Just before the end of the cooking time for the sauce, caramelize the sugar in a frying pan. Add white wine, veal stock, chicken stock and aceto balsamic vinegar and simmer. Season with salt, ground cloves, cinnamon, black pepper, paprika and cayenne bell pepper.
Finally, whisk the ice-cold butter into the sauce in small pieces until thickened.
Serve the chicken in a clay pot or on a platter, offering the sauce separately.
Serve with a dry Riesling from Germany.
The chicken can be cooked at low heat for 2 hours or longer as well – it will not dry out in the clay pot.
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