Easter chicken recipe from star chef Meta Hiltebrand

Chicken hay with carrots and spring potatoes

Baked chicken with carrots and new potatoes, with cherry sauce (recipe for 4 people)

the ingredients
1 Swiss chicken for 1-1.4 kg
2 large handfuls of organic hay (from a farmer or health food store)
400 g of carrots
1 roasting tube (from a retailer, usually where aluminum foil is available)
400 grams of small potatoes

marinade
100 grams of honey
100 g of sunflower or olive oil
50 g of light beer
2 sachets of saffron powder
1 teaspoon fleur de sel

immerse
200 g cream cheese (for example, Philadelphia)
2 tablespoons wild garlic pesto
1/2 teaspoon of salt

Preparation:
Boil honey, oil, beer with saffron and salt briefly in a pan, mix well and set aside. Put the chicken in a bowl, add half of the marinade and rub the chicken with it.

Place the hay in a baking tube and add the marinated chicken in the middle. Add the peeled and sliced ​​carrots and pour the remaining marinade over the chicken. Close the bag and put it in the oven heated to 180 degrees for 50 minutes. After the time is up, cut the bag with scissors so that the breast is lying there without the bag, put it in the oven for a short time on a baking sheet with a little top heat, so that the chicken gets a little color. In the meantime, you can cook hay, but you should not eat it on its own – it serves only as a flavor.

Meanwhile, boil the potatoes in salted water until soft, drain the water and let it stand for a while. Then add the potatoes to the remaining marinade, toss briefly and serve.

immerse
Mix pesto with cream cheese and salt, serve with it.

Vegetarian option
Just use cauliflower instead of chicken. Remove the outermost leaves and simply cut off the stem. Marinate whole cauliflower in marinade and cook according to the same recipe as meat. Bon appetit and happy Easter!

Hay-fed chicken can also be made great as a vegetarian option. Just use cauliflower instead of meat.

Thomas Mayer

Baked chicken with carrots and new potatoes, with cherry sauce (recipe for 4 people)

the ingredients
1 Swiss chicken for 1-1.4 kg
2 large handfuls of organic hay (from a farmer or health food store)
400 g of carrots
1 roasting tube (from a retailer, usually where aluminum foil is available)
400 grams of small potatoes

marinade
100 grams of honey
100 g of sunflower or olive oil
50 g of light beer
2 sachets of saffron powder
1 teaspoon fleur de sel

immerse
200 g cream cheese (for example, Philadelphia)
2 tablespoons wild garlic pesto
1/2 teaspoon of salt

Preparation:
Boil honey, oil, beer with saffron and salt briefly in a pan, mix well and set aside. Put the chicken in a bowl, add half of the marinade and rub the chicken with it.

Place the hay in a baking tube and place the marinated chicken in the middle. Add the peeled and sliced ​​carrots and pour the remaining marinade over the chicken. Close the bag and put it in the oven heated to 180 degrees for 50 minutes. After the time is up, cut the bag with scissors so that the breast is lying there without the bag, put it in the oven for a short time on a baking sheet with a little top heat, so that the chicken gets a little color. In the meantime, you can cook hay, but you should not eat it on its own – it serves only as a flavor.

Meanwhile, boil the potatoes in salted water until soft, drain the water and let it stand for a while. Then add the potatoes to the remaining marinade, toss briefly and serve.

immerse
Mix pesto with cream cheese and salt, serve with it.

Vegetarian option
Just use cauliflower instead of chicken. Remove the outermost leaves and simply cut off the stem. Marinate whole cauliflower in marinade and cook according to the same recipe as meat. Bon appetit and happy Easter!

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