Goldbroiler with red cabbage-Coleslaw, fries and curry mayonnaise

Name: Goldbroiler with red cabbage-Coleslaw, fries and curry mayonnaise
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Farm chicken (approx. 2 kg); 4 TABLESPOONS mild olive oil; 1/4 litre mild olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 small red cabbage (approx. 750 g); 2 Carrots; 2 Apples (e.g. Cox Orange); 2 Onions; 6 Stem/s Parsley; 200 g Schmand; 3 TABLESPOONS Lemon juice; 800 g large potatoes; 1.5 litres oil for frying; 1 Egg (Gr. M); 1 TEASPOON Mustard; 1/2 TEASPOON Curry Powder; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

That's the way to do it! Brushed with seasoning oil, the broiler becomes nice and crispy

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Farm chicken (approx. 2 kg)
4 TABLESPOONS mild olive oil
1/4 litre mild olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 small red cabbage (approx. 750 g)
2 Carrots
2 Apples (e.g. Cox Orange)
2 Onions
6 Stem/s Parsley
200 g Schmand
3 TABLESPOONS Lemon juice
800 g large potatoes
1.5 litres oil for frying
1 Egg (Gr. M)
1 TEASPOON Mustard
1/2 TEASPOON Curry Powder
baking paper

Directions

1
Cut the chicken in half for the chicken. Then wash thoroughly, dab dry. Place the cut surface on a baking tray lined with baking paper. Mix 4 tablespoons olive oil, approx. 1 teaspoon salt, 1⁄2 teaspoon pepper and 1 tablespoon paprika. Coat the chicken with the seasoning oil. Roast in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 1⁄4 hours.
2
For the Coleslaw red cabbage clean, wash, quarter and remove the stalk. Slice the cabbage finely and knead well in a large bowl with 1 tsp salt and a little pepper. Peel, wash and roughly grate the carrots. Wash, quarter, core and roughly grate apples. Peel and halve onions and cut them into fine strips. Wash and chop parsley. Add prepared ingredients to the cabbage. Add sour cream and lemon juice. Mix everything and let it soak through.
3
For the chips, peel and wash the potatoes, cut them into thick sticks and put them in cold water. Heat frying oil in a wide pot to approx. 150 °C. Dab potatoes well dry and deep-fry in hot oil in portions for about 4 minutes. Drain on kitchen paper.
4
Separate the eggs for the mayonnaise. Place the egg yolks, mustard and 2-3 tbsp. of lukewarm water in a tall mixing bowl and mix well with the whisking disc of the hand blender. While stirring constantly, add 1⁄4 l olive oil in a thin stream and mix until the mayonnaise is thick and creamy. Season to taste with curry, salt and pepper.
5
For the chips, heat the frying oil to approx. 170 °C. Fry the French fries for 3-4 minutes in portions until crispy (see page 56 Fig. 4 b). Drain and season with salt and a little paprika. Season Coleslaw with salt and pepper. Serve everything.
6
Cut it in half: I lay the chicken with the back on a kitchen board and cut it first with the poultry shears in the middle along the breast bone and then on the back in two halves. Cutting the chicken in half makes it wonderfully crispy on all sides during roasting.
7
Seasoning: I place the chicken halves with the cut surface on the baking tray and coat the entire skin with the seasoning oil.
8
Make your own fries: For the fries, I use large, waxy potatoes. After peeling, I cut the potatoes lengthwise into three large slices. I then cut the slices into sticks and put them briefly in cold water to wash out some starch. This makes the fries especially crispy when deep-frying.
9
Deep-frying without a deep fryer: I heat the tasteless oil in a wide pan. Since I deep-fry the fries twice at different temperatures, I bought a digital frying thermometer. To get perfect and crispy fries, it is important to fry them in portions in the fat. This way the fat keeps its temperature constant and the fries don't soak up too much oil.
10
Mixing mayonnaise: To prevent the mayo from curdling while stirring, I put the ingredients out about 2 hours before preparing - so they can reach room temperature. If it does curdle, simply mix 1 more fresh egg yolk with 1 tbsp. of curdled mayonnaise and slowly stir in the rest of the curdled mayonnaise.