For the potjie

SUNDAY LUNCH

Make this juicy chicken in a flat-bottom potjie with a few coals on top of the lid.

Ingredients

(enough for 6) 1 large onion 4 carrots 3 celery ribbons 5 large garlic cloves 1 whole chicken of 2,5 kg 1 tablespoon Dijon mustard 1 tablespoon dried oreganum Salt and ground black pepper to taste 2 tablespoons butter 2 clementines or naartjies (“soft citrus”)

Here’s how

1 Cut the onion, celery and garlic in large pieces and stuff the chicken with as much of this as possible. Rub the chicken with the mustard, oreganum, salt and pepper, and butter. 2 Put the remaining vegetables at the bottom of a flat-bottom potjie and place the chicken on top. 3 Place the pot over medium coals – it should be slightly cooler than what you normally use to braai chicken, because you want to cook it slowly and you don’t want to burn the veggies. If you can keep your hand over the coals for 10 seconds, it’s the right temperature. Put a few embers on the potjie’s lid. 4 Leave the potjie for 3–4 hours. You can check after 2 hours and add some coals if necessary. The chicken should be falling off the bone. Squeeze the citrus juice into the potjie and dish up. go! Drive & Camp says You can bake the chicken the same way in the oven or in a kettle braai at 115 °C (also in a flat-bottom potjie).