Whole grilled chicken, cabbage salad with horseradish and carrots, herby mayo
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For 5 people


For the chicken:
  • 1 whole chicken (about 1.5 kg)
  • 1 generous tablespoon salt
  • 1 small teaspoon white pepper
  • 1/2 teaspoon grated nutmeg
  • 1 heaped teaspoon turmeric
  • 1 heaped teaspoon garlic powder
  • 1 heaped teaspoon mustard seed
  • 1/2 teaspoon sugar
  • 3 tablespoons sunflower oil
  • small potatoes (grenaille style)
  • 100 g bacon
  • vegetables (peppers, onions, zucchini etc.)
For the salad:
  • 1/2 a head of white cabbage
  • 1 tablespoon sugar
  • salt and pepper (to taste)
  • 4-5 tablespoons sunflower oilä
  • 2-3 tablespoons vinegar
  • 1 tablespoon grated horseradish (from a jar will do nicely)
  • 1 carrot
For the mayonnaise:
  • 200 g mayonnaise (same as aioli recipe, just without garlic)
  • handful of leaf parsley
  • juice of 1/2 lemon
  • pepper

Chicken Preparation

  • Make a marinade from the seasoning, salt, pepper and sugar. Rub it on all sides of the chicken, trying to get your fingers under the skin and into the stomach cavity. The chicken should be as well-seasoned as possible. Then let meat rest for at least 90 minutes at room temperature, or overnight in the fridge. Brush meat with oil, place on the rack and grill at 180 °C in a closed grill for about 60 minutes.
  • Halfway through grilling, you can add cubes of bacon, a few small potatoes and cut vegetables to the pan—everything will be beautifully flavoured with the juices released from the meat. Cook chicken until it is nice and crispy. At the end, the heat can be increased so that it is cooked properly.

Salad Preparation
  • Grate cabbage/cut into thin strips, place in bowl, add sugar and salt, and squeeze with your hands. It will soften nicely. Then add horseradish, grated carrot, oil and vinegar to the cabbage. Season with salt and pepper if necessary.
Mayonnaise Preparation
  • Mix mayonnaise with chopped parsley, season with pepper and lemon juice.
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