TIPSY CHICKEN with RED GRAPES

SERVES 4-5 / PREPARATION AND COOKING: 1½ HR

A recipe that combines sweet and savoury flavours traditionally loved by South Africans. A classic roast chicken with a twist. The roasted grapes are delicious and the gravy is to die for. Also excellent served cold the next day. 1 fresh chicken 15ml (1T) Ina Paarman’s Lemon & Black Pepper Seasoning 4 rashers of streaky bacon, finely chopped (optional) 30ml (2T) butter, at room temperature zest of 1 lemon 250ml (1c) sherry, port, sweet wine or red grape juice (see tip, left) 2-3 bunches (±500g) red grapes 1pkt (25g) Ina Paarman’s Liquid Chicken stock 60ml (¼c) Ina Paarman’s Classic Balsamic Vinaigrette

Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C. Keep a medium-sized ovenproof dish handy. 1 Rub the chicken

inside and out with the lemon & black pepper seasoning. Refrigerate open to dry the skin for at least 1 hour (or overnight). 2 Mash the bacon (if using) with the butter and lemon zest. Loosen the chicken skin over the breast and thighs, and spread the butter mixture under the skin. Cut the zested lemon in half and stuff it into the cavity of the chicken. Tie the legs together. 3 Place the bird in the ovenproof dish. Pour 125ml (½c) sherry in on the sides and roast the chicken uncovered for 45 minutes. 4 Remove the dish from the oven and arrange the grapes around the chicken. 5 Mix the liquid chicken stock with the remaining sherry and balsamic vinaigrette, and pour this mixture over the chicken and grapes. 6 Cover the chicken with baking paper to prevent overbrowning. Put the dish back in the oven and bake for a final 30 minutes. 7 Serve the chicken in the baking dish.