Butter-basting gives you DIY rotisserie chicken”

sea salt, to taste butter 200 g

1 Preheat the oven to 200°C. Make sure the chickens are dry and season inside and out with salt and black pepper. 2 Stuff the cavities with the lemon, garlic and herbs, truss the legs and arrange in a large, deep baking tray. Drizzle with olive oil and season with more salt. Roast for 30–40 minutes until crispy and golden. Reduce the temperature to 180°C and melt the butter in a pan until brown and foamy. Take care not to burn it. 3 Pour the butter over the chickens and baste with the pan juices and butter every 5 minutes for 20–30 minutes, or until the chicken is cooked and the juices run clear. Serve immediately.

WHEAT- AND GLUTEN-FREE

WINE: Kleine Zalze Vineyard

Selection Chenin Blanc