Grandma’s Chicken

Preheat oven to 220 °C.

Rinse chicken inside and out and rub dry. Rinse, peel and halve potatoes, peel shallots. Cut bacon into small cubes, rinse parsley and chop finely.

Mix pepper, salt and caraway seeds and rub the chicken inside and out with it. Tie the thighs and wings tightly to the body, placing 2 sage leaves in the crooks of each thigh.

In a frying pan, fry the bacon in the butter until translucent. Put the chicken in a roasting pan, pour the bacon over it and roast it in the heated stove on the middle shelf for 20 min.

Then put potatoes and shallots around the chicken in the roaster form and pour a little clear soup. Roast for another 40 minutes, adding clear soup every 10 minutes. If the potatoes have absorbed too much liquid, add a little water. Lift chicken out of roaster and cut into pieces, arrange potatoes and onions sprinkled with parsley on plates and bring to table with chicken pieces.

Our tip: Use bacon with a fine, smoky note!

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