Chicken Hangi Salad

Chicken Hangi Salad

Serves 4



  • 1 organic chicken
  • 10 slices of bacon
  • Fresh herbs to season the chicken with – lemon thyme, thyme, sage and rosemary
  • 2 cloves garlic
  • 1 tbsp. white wine vinegar
  • 2 tbsp. virgin rapeseed oil
  • Salt and pepper
  • ½ lemon juice only
  • 1 tbsp. butter

How to do it

Rub the chicken with the chopped herbs, garlic, vinegar and oil. Wrap the chicken with bacon and then wrap the chicken in baking paper and then in aluminium foil to make a tight package. Cook for two hours in a Hangi or in oven at 150 C.
Unwrap the chicken and save the jus. Crisp the bacon in a frying pan. Reduce the jus in a small pot with the juice from half a lemon and one tablespoon of butter.
Salt to taste.



Make a salad of

  • 1 roman salad
  • 200 g small tomatoes in different colours
  • 1 cucumber
  • 100 g sugar snaps
  • 1 pear
  • 100 g strong hard cheese (parmesan or local cheese)


Peel the meat of the chicken and fold into the salad. Pour the reduced jus over the salad and garnish with edible flowers.


This recipe was made as a part of the Danish Lakelands episode.