Deboned chicken

Sarie - - Contents -

IT’S NOT THAT DIFFICULT TO DEBONE A CHICKEN. WE SUGGEST REMOVING ONLY THE BREAST AND BACK BO­NE

Ser­ves 10

• 2 w­ho­le chic­kens • 200 g but­ter • 3 on­i­ons, roughly chop­ped • 2 clo­ves gar­lic, fi­ne­ly chop­ped • 10 sli­ces bro­wn bread, fi­ne­ly crum­bed in a food pro­ces­sor • hand­ful pars­ley, fi­ne­ly chop­ped • salt and freshly ground black pep­per to tas­te • a­bout 50 ml o­li­ve oil • jui­ce of 2 le­mons • a­bout 10 ml wor­ces­ters­hi­re sauce

Pla­ce the chic­kens breast-si­de down. Cut through the cen­t­re of the back bo­ne. Be­gin by sli­cing the meat off the car­cass u­sing a sharp kni­fe. When you get to the wings and drum­s­ticks, bre­ak the bo­nes at the joints. You don’t need to re­mo­ve the bo­nes from the wings and drum­s­ticks. Re­mo­ve the back and breast bo­nes and set the chic­kens a­si­de. Now make the stuf­fing. Melt half of the but­ter in a sau­ce­pan. Add the on­i­ons and gar­lic and fry until soft and tran­slu­cent. Add the bre­ad­crumbs and pars­ley and mix well. Add the rest of the but­ter and s­tir through until mel­ted. Se­a­son with salt and pep­per. Al­low the mix­tu­re to cool be­fo­re stuf­fing the chic­kens. He­at o­ven to 180 °C. Di­vi­de the stuf­fing in half. P­ress the stuf­fing to­get­her u­sing your hands. Pla­ce e­ach por­ti­on of stuf­fing in a chicken and fold o­ver the chicken to en­c­lo­se the stuf­fing. Use toot­hpicks to keep e­ver­y­thing in pla­ce. Pour the o­li­ve oil in­to a roasting pan. Pla­ce the chic­kens in the pan, cut-si­de down. Pour the le­mon jui­ce and wor­ces­ters­hi­re sauce o­ver the chicken. Se­a­son with salt and pep­per and pla­ce the pan in the hot o­ven. Roast for a­bout 1½ hours until cook­ed through and ni­ce­ly bro­w­ned.

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