Lard-enhanced roasted chicken with potatoes & warm red cabbage salad
For the salad, slice or shred the cabbage as thinly as possible. Peel the beetroot and cut it into matchsticks or grate it coarsely. Do the same with the pear, but do not peel it. Heat 1.5 tablespoons of oil in a large saucepan.
Ingredients · Servings For 6 people
- 1 whole chicken
- 120 g pork lard
- 1 clove garlic
- 1 bunch thyme
- 2 tbsp olive oil
- flake salt
- 1 piece lemon
- 1 kg potatoes
- 400 g Brussels sprouts
- 250 g red cabbage
- 1 pc beetroot
- 1 pc pear
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp cumin
- 2 cloves
- 2 tbsp sour cream
Method · 2 h 25 min
- Preheat the oven to 260°C or to maximum if your oven does not allow that. Dry the chicken thoroughly inside and out with paper towels. Finely chop the lard and 2 cloves removed from the garlic clove and chop both together in a chopper or hand blender until fine. Put it in the refrigerator or freezer for a while so that the lard hardens slightly. Then mix it with the torn leaves from 3/4 sprig of thyme, 1 tablespoon of olive oil, 1/2 teaspoon of flaked salt and pepper with lemon zest.
- Use your fingers to loosen the skin on the chicken breasts and thighs from the meat. Slide three-quarters of the seasoned lard under the skin on the breasts and the remaining quarter on the thighs. Brush the chicken with the remaining tablespoon of olive oil and season generously with flaked salt and pepper. Cut the zest from the lemon down to the pulp and cut into quarters. Place it in the bottom of a large baking dish or deep baking tray with the remaining sprigs of thyme and mix with the chips.
- Transfer the chicken to the baking dish and bake in the oven. After 25 minutes, reduce the oven temperature to 190°C and carefully insert the remaining garlic cloves, split but not peeled, between the potatoes. Bake for about another hour until the skin on the chicken is beautifully dark golden and crispy and the meat is cooked through (a thermometer inserted into the thickest part of the thigh should read 74°C). About 15 minutes before the end of the baking time, add the cleaned cabbage and mix it with the baking mixture.
- Once cooked, remove the chicken to a wire rack and let it rest for 15 minutes, then slice. Serve warm with the roast and the squeezed garlic cloves, the potatoes, and the warm coleslaw that you prepared in the meantime.
- For the salad, slice or slice the cabbage as thinly as possible. Peel the beets and cut them into matchsticks or grate them coarsely. Do the same with the pear, but do not peel it. Heat 1.5 tablespoons of oil in a large saucepan. Add the cabbage, beets and pear, add the vinegar, cumin, a whole clove and a generous pinch of salt. Cover with a lid and simmer over low heat for about 15 minutes until the vegetables are tender. Stir from time to time and add a little water if necessary if the mixture is too dry or sticking to the bottom of the saucepan. When the cabbage is ready, set aside. Add a little fresh horseradish to taste and stir in the sour cream. Fine-tune the seasoning, removing the cloves if possible. Serve sprinkled with fresh parsley. SOMETHING EXTRA Raw lard is better than charred lard here, but if you have no other option, use well-chilled, fragrant charred lard and mix it directly with the seasonings.
SOMETHING EXTRA Raw lard is better than charred here, but if you have no other option, use well-chilled, fragrant charred lard and mix it directly with the seasonings.