Marinated Chicken and Potato Salad

Remember where your chicken and eggs come from?
Try to buy free range chicken and eggs for a sustainable future.

 Marinated Chicken with Potato Salad

Equipment

·      White chopping board (for chicken)

·      Wooden chopping board

·      Sharp knife

·      Tongs

·      Pot

·      Enamel dish for chicken

·      Microwave plate

·      Measuring cup/spoons

·      Peeler

·      Sieve

·      Mixing bowl

Ingredients

·      Chicken drumsticks, 2

·      Selection of marinades (vinegars, sauces, seasonings)

·      Potatoes, 1 large or 2 medium or 3 small per group

·      Spring onion, 1 stalk

·      Eggs, 2

·      Mayonnaise, 1 Tbsp

·      Salt, to taste

Method

1.    Remove the skin from the drumsticks with your fingers.

2.    Score the chicken with the knife length wise

3.    Mix up marinade (no more than ¼ cup) and pour into the enamel dish. Roll the chicken in the marinade and place in the fridge. Take note of where you leave it.

4.    Fill up a pot ½ full of hot water and bring to the boil (high heat). Add a pinch of salt.

5.    Wash, peel and wash the potatoes. Dice up (1-2cm²⁾ and place in pot.

6.    Boil potatoes until just soft (10-15 minutes).

7.    Slice up spring onion while waiting.

8.    Drain through sieve and let cool down.

9.    Place the eggs in the clean pot, cover with cold water and bring to boil.

10. Boil for 8 minutes and then run under cold water for 2 minutes.

11.  Peel the eggs and dice up.

12.  Add cooled potatoes, egg and spring onion together in a bowl with the mayonnaise and mix together.

13.  Remove chicken from the fridge and microwave for 3 minutes before roasting in oven for 20 minutes in the enamel dish. Cook until no more blood can be seen and flesh around the bone is white. Use the tongs to turn the chicken over.

14. Place cooked chicken on a clean plate and serve with potato salad.