Grilled whole chicken, coleslaw with horseradish and carrots, herb mayonnaise
For 5 people
Ingredients:
For the chicken:
- 1 whole chicken (about 1.5 kg)
- 1 generous tablespoon of salt
- 1 small teaspoon of white pepper
- 1/2 teaspoon grated nutmeg
- 1 heaped teaspoon of turmeric
- 1 heaped teaspoon of garlic powder
- 1 heaped teaspoon of mustard seeds
- 1/2 teaspoon sugar
- 3 teaspoons of sunflower oil
- Small potatoes (type Grenaille/triplets)
- 100 g bacon
- Vegetables (peppers, onions, zucchini, etc.)
For the salad:
- 1/2 head of white cabbage
- 1 tablespoon sugar
- Salt and pepper (to taste)
- 4-5 tablespoons of sunflower oil
- 2-3 tablespoons of vinegar
- 1 tablespoon grated horseradish (jarred horseradish works well)
- 1 carrot
For the mayonnaise:
- 200 g mayonnaise
- 1 handful of flat-leaf parsley
- Juice of half a lemon
- pepper
preparation
For the chicken
- Make a marinade with the spices, salt, pepper, and sugar. Rub the chicken all over, trying to get under the skin and into the abdominal cavity with your fingers. The chicken should be as seasoned as possible. Let the meat rest at room temperature for at least 90 minutes or refrigerate overnight. Brush the meat with oil, place it on the oven rack, and grill it in a covered grill at 180°C for about 60 minutes. About halfway through the grilling time, you can add bacon bits, some small potatoes, and chopped vegetables—all of which will be wonderfully flavored by the juices from the chicken. Grill the chicken until tender and crispy. At the end, you can increase the heat to ensure it is thoroughly cooked.
For the salad
- Grate/cut the cabbage into thin strips, place it in a bowl, and add the sugar and salt. Squeeze the cabbage with your hands to soften it. Then add the horseradish, grated carrot, oil, and vinegar to the cabbage. Season with salt and pepper as desired.
For the mayonnaise
- Mix the mayonnaise with the finely chopped parsley. Season with pepper and lemon juice.
