For 4 people

For the chicken

• 1 whole chicken (approx. 1.5 kg)
• 1 shallot (30 g)
• 2 cloves of garlic
• 25 g butter
• thyme
• rosemary
• Salt, nutmeg and cayenne pepper to taste
  

For the red cabbage

• 1/2 head of red cabbage
• 2 shallots
• 1 apple
• 20 g goose fat
• 100 ml apple juice or water
• 1 tbsp raspberry vinegar
• 1 teaspoon sugar
• Salt and nutmeg to taste
  

For the rosemary potatoes

• 800 g small potatoes
• rosemary
• 1 garlic clove
• 25 g butter
• Salt
  

Chicken

1. Pat the chicken dry inside and out.
2. Fill with rosemary, thyme and garlic.
3. Brush the outside with melted butter and season inside and out with salt and pepper.
4. Tie together with kitchen string.
5. Place in the myromy multi-roasting pan and bake in the oven at170 °C 15 minutesferment.
6. After20 minutesPlace the prepared potatoes around the dish and add the remaining rosemary and thyme.
7. At185 °C for another 30 minutesbake.
   

red cabbage

1. Cut red cabbage into fine strips, dice onion, peel and grate apple.
2. Heat goose fat, sauté onion in it, add red cabbage.
3. Season with salt, pepper and sugar.
4. Add apple, raspberry vinegar and apple juice.
5. Cover and simmer slowly until the red cabbage is soft and aromatic.
   

Rosemary potatoes

1. 
   
2. Finely chop the rosemary and garlic.
   
3. Mix thoroughly with soft butter.
   

Finally, carve the chicken, serve with rosemary potatoes and red cabbage – and serve directly in the myromy.