NATURISIMO Oven Roasted Chicken with Sweet Potato Stuffing

4 lb CB whole chicken (clean inside and out using lime juice) I 4 tsp NATURISIMO

I 3 cloves garlic

I 1 stalk scallion

I 1 small onion

I 1 spring thyme

I 1 tbsp vegetable oil

I 1 tbsp white vinegar

I 1⁄2 lb sweet potato

I 1 Maggi Seasoning Cube

I 1 tbsp margarine

I 1 tbsp raisins

I 1 tbsp dried cranberries

I 1 cup orchard Apple Juice

I 1 tsp Cornstarch (dissolved in 2 tbsp water)

I 2 tbs sugar

I 1⁄4 tsp cinnamon

In a medium saucepan, dissolve Maggi Seasoning Cube into 3 cups water and bring to a boil. Add sweet potatoes and cook until tender. Remove potato from water and mash. Add margarine, raisins and cranberries. Combine and set aside. Scoop cooled potato in a piping bag or zip lock bag and cut one corner about 1 inch.

Combine all the fresh seasonings, vegetables oil and vinegar in a blender and pulse until everything is finely chopped. Pat CB chicken inside and out with paper towel to get rid of excess water. Season chicken inside and out with Maggi Naturisimo and blended seasoning until chicken is coated. Place CB chicken in a roasting pan breast side up and pipe sweet potato into the cavity of the chicken, tuck wings under chicken and tie drumsticks together, cover with aluminium foil and place chicken in a preheated oven at 350°F oven. Bake for 2 hours.

Heat Orchard Apple Juice in a small saucepan and add sugar. Whisk in cornstarch and

Icinnamon, continue whisking until sauce thickens and use sauce to baste chicken. Remove foil and return chicken to the oven. Roast until chicken gets brown. Remove chicken from oven and let stand for 15 minutes before carving. Serve with remaining glaze. I 1⁄4 cup cherries I cloves

METHOD

Rinse CB ham and place in a roasting pan. Cover loosely with aluminium foil, creating a dome over the ham. Bake 17 to 20 minutes per kg at 350°F. Remove and score ham, stud with whole cloves, and dress by placing pineapple slices on ham. Place a cherry on the hole in the middle of the pineapple (secure with toothpick).

Glaze: Boil pineapple juice for 20 minutes or until juice reduces to half the amount, add guava jam, honey and whisk cornstarch mixture into glaze until it thickens. Baste ham with glaze using a basting brush and place ham back into the oven for 10-15