Crispy farm chicken with pumpkin quince vegetables

Name: Crispy farm chicken with pumpkin quince vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 800 g Quinces; 3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (approx. 2 kg) ready-to-cook chicken; 1 (approx. 600 g) Hokkaido Pumpkin; 60 g fresh ginger tuber; 2 Onions; 3 TABLESPOONS Honey; 5 TABLESPOONS Oil; 1 TEASPOON Rose peppers; 500 ml apple juice; 7-10 Tbsp Toothpicks; 7-10 Tbsp Kitchen yarn

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

800 g Quinces
3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (approx. 2 kg) ready-to-cook chicken
1 (approx. 600 g) Hokkaido Pumpkin
60 g fresh ginger tuber
2 Onions
3 TABLESPOONS Honey
5 TABLESPOONS Oil
1 TEASPOON Rose peppers
500 ml apple juice
7-10 Tbsp Toothpicks
7-10 Tbsp Kitchen yarn

Directions

1
Wash quinces, grate dry, peel, quarter and core them, cut into pieces. Crumble 1 bay leaf, mix with half of the quinces and season with salt and pepper. Wash the chicken inside and outside, dab dry and fill with the quince mixture. Cover with toothpicks and tie up with kitchen string. Tie the legs and wings with kitchen string as well. Put them on the fat pan of the oven. Season with salt and pepper
2
Wash, clean and quarter the pumpkin, scrape out the seeds. Cut pumpkin into slices. Peel ginger and dice finely. Peel onions, cut into pieces. Mix prepared ingredients and remaining quinces with honey, season with pepper. Mix oil with paprika, season with salt. Spread chicken with some paprika oil
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Add apple juice after about 15 minutes. After approx. 30 minutes spread vegetables around the chicken. Brush the chicken repeatedly with the seasoning oil, also dripping some oil onto the vegetables. 10 minutes before the end of the cooking time, crumble 2 bay leaves and sprinkle on the chicken