Serves 6
A great way to extend a chicken and serve it with a tasty stuffing. See our step-by-step video on how to partly de-bone the chicken before serving.
Recipe Category
Occasion

You will need

2 granny smith apples, unpeeled and grated
250 g chicken sausage meat (optional)
3 T (45 ml) butter
1 t (5 ml) Ina Paarman’s Chicken Spice
1 T (15 ml) sugar
1 T (15 ml) lemon zest
2 T (30 ml) lemon juice
½ cup (125 ml) boiling water
1 t (5 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 x 100g Ina Paarman’s Poultry Stuffing Mix
± 6 nasturtium, lettuce or spinach leaves

1 large (± 1.5 kg) fresh free-range chicken
2 T (30 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 t (5ml) Ina Paarman’s Garlic Pepper Seasoning
olive oil

2 cups (500 ml) water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
1 x 200 ml Ina Paarman’s Ready to Serve Roast Chicken Gravy

Method

Stuffing

Sauté the grated apple and chicken sausage meat (if using) in the butter, season with Chicken Spice, sugar and lemon zest.

Add lemon juice, boiling water, Chicken Stock Powder and Stuffing Mix.

Mix well and leave to hydrate for 5 minutes in the pan away from the heat.

How to De-bone a Chicken

Slit along both sides of backbone and then cut the backbone out with a pair of scissors or a strong sharp knife.

Turn chicken over, force cut sides open and press hard on the breast to break the breastbone and butterfly the chicken.

Fillet out the wishbone.

Cutting and scraping with a sharp pointed knife, fillet out the ribcage and remove.

Cut through the wing joints and remove wing tips.

Remove mini fillets on top of breasts, keep for later.

Cut through the thigh bone joints and cut and scrape the main thigh bone out.

Flatten the carcass and season the inside with 1 T (15 ml) Chicken Stock Powder and Garlic Pepper Seasoning. Extend body and spread over edible leaves eg. nasturtium, lettuce, or spinach.

Pack stuffing on the inside of the seasoned carcass.

Place mini fillets on the extended carcass and fold leaves over to partly cover the stuffing.

Close the carcass over stuffing.

Tie the wings with cotton string. Pull the carcass together to aid in the sewing process.

Sew up the carcass with string using a trussing needle.

Turn chicken over and complete sewing up the area between the drumsticks.

Cross over drumsticks and tie them together.

Secure neck skin flap with toothpicks.

Secure wings close to body of chicken with skewers or string.

The chicken can be frozen at this stage. Defrost before cooking.

To Cook

Adjust the oven rack to one slot below the middle position and preheat the oven to 200°C.

Season the outside of the chicken with the remaining Chicken Stock Powder.

Position the chicken on top of a rack inside a roasting pan.

Roast the chicken for 1 ¼ hours until skin is nice and crispy, and the juices run clear when you pierce the thickest part of the thigh deeply with a fork.

To Serve

Rest the chicken for 15 minutes before carving.

Serve warm or at room temperature with the gravy on the side.

To Make Gravy

Remove rack from roasting tray.

Add 2 cups (500 ml) of water to pan browning, place pan on stove top and scrape up all the brown bits while slowly simmering.

Add sachet of Liquid Chicken Stock, Roast Chicken Gravy and ± ½ cup water.

Reheat gravy even if serving the meat at room temperature.

Cold chicken with hot gravy is delicious!