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Bulgaria showed the way and shortly after the GDR adopted the system of industrial poultry production and, in the 1970s founded the Kombinate Industrielle Mast, also known as KIM, in the districts of the GDR. This made it possible to produce not only eggs but also meat in large quantities. Production was relatively inexpensive and took only a short time. Furthermore, this made it possible to supplement the costly production of pork and beef. But what is the difference between a fried chicken and a golden broiler? In contrast to the normal chicken, the broiler is larger and contains more meat. It weighs 1.3 to 1.8 kg, a chicken only a maximum of 1.2 kg.
Broiler (gutted and washed)
1 teaspoon mustard
1 teaspoon paprika powder
1 tablespoon of tomato paste
Mix the spices, mustard and tomato paste and massage the broiler inside and out.
Leave everything for at least 3 hours (or simply over night).
Preheat the oven to 180 degrees and place the broiler in the middle of a grill skewer; alternatively, you can also place the poultry on the grill
Place a large grease drip tray filled with almost 1 litre of water underneath.
If the chicken is lying on the grill, you should turn it over again and again.
Occasionally pour over the broiler with the juice in the drip tray, if necessary fill up with water when it has almost evaporated.
After approx. 90 minutes increase the temperature to 250 degrees and activate the grill function in the oven until the skin is nice and crispy, then you can take the broiler out of the oven.
Approximately 2 hours (+ exposure time) should be planned for preparation.
As a side dish we recommend French fries and mixed vegetables or a fresh salad.
Tip: Larger, fattened chickens often become crispier and juicier.