Nature & Respect - Crispy free-range chicken & potato salad

Brine for pickling the free-range chicken:

Paprika spice mix:

Potato salad:

Place the free-range chicken in brine overnight or salt with coarse sea salt shortly before preparation. Roast the free-range chicken in the oven for approx. one hour.
After 50 minutes of cooking time, brush the free-range chicken with the paprika spice mixture. Repeat after a few minutes until the free-range chicken is cooked through and the skin is crispy brown.
Boil the potatoes in their skins for about 30 minutes and then peel off the skins, cut in half and slice. Peel the onions and cut into strips, then sauté, add the stock and bring to the boil. Remove the stock from the heat, stir in the oil, vinegar, chives and mustard and mix everything into the potatoes. Leave to stand for 30 minutes and stir well again. Season to taste and serve.

Crispy free-range chicken & potato salad