This dinner we made whole chicken in the Schlemmertopf.
We started off with a nice mix of spices:
- cayenne peppper
- black pepper and
Together with that we cut a leek into three pieces and chopped a red chili, which we spread out on top of the chicken.
I have found that it makes for a better dish seasoning wise to decide on the amount of spices before one puts them in the pan or stew, etc. Putting them straight into the food I tend to be a bit restrictive, whereas if I place them on a plate or in the mortar and then pour them into the food I tend to be closer to the sweet spot. The past few times I have done this way I have ended up with close to perfect amount of the spices I selected. There is still a long way to go for me to get the whole composition between the tastes right, but in terms of using the spices to bring out the flavours of the food this seems to be working for me at least.
After pre-soaking the Schlemmertopf, mortaring the spices in need of that and chopping the chili it all was placed in the pot and put into the oven at 140 °C.
As sides we made white cabbage wedges that we roasted in the oven after taking out the chicken, that we left to rest in the Schlemmertopf.
Finally we served the chicken and the cabbage wedges with a few leaves of lettuce and some freshly grated carrots and red beets.
Cecilia & Magnus