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SERVES 4 Prepa­ra­tion time: 10 min Bak­ing time: 1 ¾ - 2 hours

1 whole chicken salt and freshly ground black pep­per 125 ml ( ½ c) smooth apri­cot jam 125 ml ( ½ c) chicken stock


500 g car­rots 4 rose­mary sprigs salt and freshly ground black pep­per 30 ml ( 2 T) olive oil Pre­heat the oven to 180 ° C 1 Sea­son the chicken with salt and pep­per and se­cure the drum­sticks with string 2 Heat the apri­cot jam in the mi­crowave oven for a few sec­onds or un­til runny Brush the skin of the chicken all over with the sticky jam 3 Put the chicken in a roast­ing pan, pour the stock in the bot­tom of the pan and cover with alu­minium foil Bake for 1- 1 ¼ hours, brush­ing fre­quently with the runny apri­cot jam 4 Re­move the foil, in­crease the oven tem­per­a­ture to 200 ° C and bake the chicken for an­other 15- 20 min­utes 5 Veg­eta­bles Spread the car­rots and rose­mary sprigs on a bak­ing sheet, sea­son with salt and pep­per, driz­zle with the olive oil and roast for 30 min­utes or un­til done Serve with the chicken

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