for 4 person

Chicken

2 ½ dl	dark beer
2 ½ dl	chicken bouillon
1	lime, use only the juice
2 tbsp	cane sugar
1 tsp	Maizena cornflour
1	festive chicken (approx. 1.4 kg)
½ tsp	salt
a little	pepper

Salad

600 g	baby potatoes, cut in half
250 g	spring carrots, cut in half lengthwise or into quarters
1	kohlrabi (approx. 250 g), cut into wedges
1 tsp	salt
1 tsp	mild mustard
2 tbsp	herbal vinegar
1 tbsp	lime juice
3 tbsp	rapeseed oil
1	shallot, finely chopped
	salt and pepper to taste
75 g	baby spinach

How it's done

Chicken

To make the jus, mix the beer with all the other ingredients up to and including the cornflour in a pan, bring to the boil and allow to cool a little. Rinse the chicken (inside and out) in cold water, pat dry, season. Place the chicken, breast side up, in a wide-bottomed, oiled casserole dish and pour over the jus.

Roast for approx. 10 mins. in the lower half of an oven preheated to 220°C. Baste the chicken with the jus. Reduce the heat to 180°C, cook the chicken for another hour, spooning over the jus 3-4 times during this time. The chicken is cooked when the juices run clear when pricked. Once cooked, turn the oven off and leave the chicken to rest for approx. 10 mins. with the oven door slightly open.

Salad

Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the potatoes, carrots and kohlrabi, season with salt, cover and cook over a medium heat for approx. 20 mins. until soft. Remove the vegetables and place in a bowl.

To make the dressing, mix the mustard with all the other ingredients up to and including the shallot, season. Pour the dressing over the warm vegetables and mix well. Stir in the baby spinach shortly before serving.

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