Chicken roast marinated in elderflower vinegar
Whole marinated chicken rotating on skewers by indirect heating – aliminium pan under the roast to collect dripping fat – including precooked new potatoes. Serve with lovage pesto. (4 pers.)
- 1 chicken – about 1 ½-2 kg
- 1 handful thyme sprigs
- 1 tbsp. honey
- 2 tbsp. elderflower vinegar
- 1 tbsp. cold-pressed rapeseed oil
- Plenty of freshly ground black pepper
500 g new lightly cooked potatoes
- ½ bunch of lovage, washed
- ½ bunch parsley, washed
- 1 dl cold-pressed rapeseed oil
- ½ shallot
- ½ clove garlic
- ½ cup apple vinegar
- 30 g wheat bread
- A handful of almonds or nuts
- Salt and freshly ground pepper
- little cane sugar or honey
The day before Take the giblets and blood out of the chicken. Sprinkle salt on the bird – internally and externally. Fill the chicken with thyme sprigs. Stir honey, vinegar, oil and pepper together to form a marinade. Butter chicken on the skin with the marinade and place it in the refrigerator.
On the day of preparation Put the chicken on skewers. Insert the skewer to the grill, letting the chicken revolve over indirect heat with a drip tray underneath. Start at 175-200 C and fry the chicken for about 1-1½ hours. Add new boiled potatoes in the drip tray the last 30 minutes, so they cook in the chicken fat. Take the potatoes out before the chicken is ready, if they can not stand more heat. Let the temperature drop during grilling, but coming below 120 C, turn on the gas when needed.
Take the chicken out and leave it resting for 10 min. Before you cut it out.
Pesto Wash and pick the herbs and put them in a food processor with the other ingredients, and mix into a coarse pesto. Use if possible more or less oil. Season with salt, pepper and a little sugar or honey.