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Ingredients for 4 servings
1 piece of free-range chicken effilee including innards and collars salt flour 3-4 eggs Breadcrumbs, not too fine Clarified butter for frying 8 lemon wedges, fresh 1 bunch of parsley for garnish For the potato salad 800g potatoes, waxy varieties 1-2 red onions wine vinegar or something similar sugar, white Salt cold-pressed vegetable oil pepper from the millpreparation
- Cut the chicken into portions according to our video instructions.
- First, salt all the pieces, including the collar, liver (the latter pierced several times with a fork) and skinned stomachs, then leave to rest in the fridge for 1-2 hours so that the salt can soak in. Turn all the pieces in flour, dip in the beaten eggs and coat in the breadcrumbs.
- Heat clarified butter in a high pan and fry the chicken pieces in batches over a moderate heat (150–160 °C) until golden brown all over. Alternatively, fry in a deep fryer.
- Remove the cooked pieces from the fat, place them on a plate lined with kitchen paper and keep them warm in the oven until all the chicken pieces are cooked. Finally, bake the necks and the innards and fry the curly parsley in the hot fat for a few seconds.
- Arrange the finished, golden brown, wonderfully crispy chicken pieces on a plate lined with white paper, place the innards around them and garnish everything with lemon wedges and the fried parsley.
- For the salad, boil the potatoes with their skins on, peel them while they are still warm and cut them into slices. Mix them in a bowl with chopped red onion.
- Prepare a marinade from vinegar, sugar and salt diluted with water and marinate the potatoes while they are still warm. Season the salad with oil and freshly ground pepper; add chopped dill, chives or mustard if desired.
- Let the salad sit for at least 30 minutes and season again to taste.
Your butcher shop Freyberger wishes you bon appetit!
