Rule the roast
CHICKEN WITH HERB STUFFING
METHOD In a pot, over medium heat, melt half the butter and then add the onions and celery. Sauté until the onions are translucent and soft. CHICKEN is a staple protein in many homes in South Africa. However a meal of chicken meat can become boring when you run out of ideas on how to prepare it.
Supermarkets, with their big roasting machines INGREDIENTS 1 whole chicken, washed and pat-dried with paper towel Handful sprigs of fresh herbs, sage leaves, sprigs of thyme, sprigs of tarragon 50g butter ½ onion, diced 1 celery rib, diced 1 clove garlic, minced Salt and pepper to taste 1 teaspoon dry sage 1 cup chicken stock 3 cups toasted plain bread cubes (lightly toast about 4 thick slices of day-old bread then cut into cubes) 1 tablespoon fresh thyme leaves, chopped 2 tablespoons chopped fresh tarragon leaves ¼ cup chopped fresh parsley Add the garlic and cook for one minute more. Add the sage, salt, pepper and stock and simmer. Add bread cubes to a large mixing bowl and pour over the stock mixture. Add the fresh herbs and mix well. If the bread seems too dry, add more stock. Taste for salt, and adjust if needed. Spoon the stuffing lightly into the neck and body cavities. Tie the ends of the drumsticks together. Place the chicken, breast-side up, on a rack in a roasting pan. Season the whole chicken with salt and pepper and brush with remaining butter. Lightly loosen the skin from the neck area all the way down to the breast making sure not to tear the skin. Then insert sage leaves, thyme and tarragon on each breast. Fold loose skin over that make food look delectable, make it seem as if you need fancy gadgets to cook the perfect roast chicken.
Here are two great ideas on how to turn your next chicken meal into an unforgettable treat.
the chicken to secure stuffing. Roast at 180°C for 60 to 90 minutes, basting with the pan juices. Let the chicken stand for 10 minutes before slicing. Note: To check if chicken is ready insert a knife on the thickest part of the thigh and if juices run clear then the chicken is done, if pink then chicken needs to cook for longer.
SERVES: Eight
TIME: 90 minutes to two hours