Wash the chicken (poulard) under running water and dry with kitchen roll, sprinkle the inside with salt. Apple and curry powder, garlic, onion cubes and half lemon in cubes, mix and put inside the chicken form. Use wooden toothpicks to close the opening of the chicken. Rub the chicken with the poultry herb mixture.
Marinade: Stir together ketchup, bee honey and the juice of half a lemon. Brush the chicken with it during the last ten minutes of roasting, using only enough to coat the chicken repeatedly after serving.
Cut the pineapple branch with leaves into four parts, remove the stork (stem) and cut the pineapple flesh into 3-4 mm thick slices, now repeatedly place in the pineapple shell and arrange on the plate. Cut the chicken into four pieces, arrange and coat repeatedly with the honey paste.
Additional dish: Rice salad on a light curry mayonnaise with red cherries and mandarin orange slices.
On the spit: about 60 min In the oven: at 200 °C 50-60 min
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Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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