MARINATED FREE-RANGE CHICKEN

Preparation

For the marinade, put the white wine with both oils, mustard, paprika powder and chilli peppers in a bowl and mix well.

Cut the lemons in half, prick several times with a fork and press a little so that they can release the juice well. Then fill the poularde with the lemons, the garlic cloves and the herbs.

Then pour the mixed marinade into the poulard, pour the rest into a small container and pour over the poultry, so that the meat is well wetted from all sides and everything is evenly marinated. (If the amount of marinade is not sufficient, you can multiply the marinade recipe accordingly.) Marinate the poularde for 24 hours covered with transparent film.

After marinating, place the chicken on a baking tray (tip: you can sprinkle it with paprika powder and a little chilli powder. The skin then becomes even more crispy and the slightly sharp-peppy taste is intensified.) Season with a little salt and fry in the preheated oven at 200°C for approx. 30 to 45 minutes; while this is going on, pour over the gravy or marinade again and again. Parsley puree is an excellent side dish.

This recipe is also particularly suitable for a barbecue in summer.