Serves 4 Prep and cook time: 2 hrs

• 1.6kg chicken

• 2 leeks (700g), rinsed, trimmed

• 1 ta­ble­spoon soft­ened but­ter

• 2 cups (500ml) chicken stock

• green salad, to serve


• 60g but­ter

• 2 (160g) rash­ers ba­con, chopped finely

• 1 large (200g) onion, chopped finely

• 1 clove gar­lic, crushed

• 1 ta­ble­spoon finely chopped sage

• 2 ripe (300g) Roma toma­toes, chopped finely

• 2 cups (100g) stale bread­crumbs

• ½ cup finely chopped fresh flatleaf pars­ley

• 1 ta­ble­spoon le­mon juice

1. For the sage stuff­ing: Heat the but­ter in a large fry­ing pan. Add the ba­con and cook for a few min­utes, then add the onion, gar­lic and sage. Cook, stir­ring over medium heat un­til soft. Add the chopped toma­toes and cook for a fur­ther 5 min­utes. Trans­fer to a large bowl. Add the bread­crumbs, pars­ley and juice. Sea­son with sea salt and freshly ground black pep­per; mix well.

2. Pre­heat the oven to 200°C (180°C fan-forced).

3. Rinse the chicken and then pat dry, in­side and out, with pa­per towel.

4. Run your fin­gers care­fully be­tween the skin and breast meat to make two large pock­ets. Fill each of the pock­ets with 2 ta­ble­spoons of sage stuff­ing. Fill the chicken cav­ity with the re­main­ing stuff­ing. Se­cure the legs with cook­ing string.

5. Cut the leek into 5cm lengths, then finely slice length­ways. Place in the base of a small roast­ing pan and place the chicken on top. Rub the soft­ened but­ter over the skin of the chicken and sea­son with sea salt. Add the chicken stock to the pan. Roast for 1½ hours. Re­move from oven, cover chicken loosely with foil and leave to rest for 10 min­utes. Serve chicken with the leek, pan juices, green salad and creamy mashed po­tato, if de­sired.

Not suit­able for freez­ing or mi­crowav­ing.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.