Roast Chicken in Spinach Leaves
Wrapping the chickens in oiled spinach leaves is a great method to retain the juiciness of roast chicken.
YOU WILL NEED
- spinach, cabbage, kale or horseradish leaves
- 2 fresh chickens
- Ina Paarman’s Chicken Spice
- 1 lemon, cut in half
- 6 – 8 bay leaves
- canola oil
- 1 x 25 g Ina Paarman’s Liquid Chicken Stock
- ½ cup (125 ml) boiling water
- Ina Paarman’s Red Wine Vinaigrette
- bay leaves to garnish
Put the leaves in a bowl and pour over a whole kettle of boiling water. Leave to stand until soft and wilted.
Drain and cool.
Adjust the oven shelf to one rack below the middle and preheat to 180°C.
Season the chicken inside and outside with Chicken Spice.
Place half a lemon and 3 – 4 bay leaves in each cavity.
Tie the legs together.
Rub the chickens all over with a generous coating of oil. Also oil the smooth side of the leaves.
Wrap the chicken in the wilted and oiled leaves.
Pour a mixture of Chicken Stock and boiling water in a medium size oven proof dish. Place the chickens in the dish.
Roast open for 1 hour.
Remove from the oven, lift the chickens out and peel away the leaves.
Return chickens to the dish and brush with a little more oil.
Roast for a final 20 minutes. Leave to rest for 10 minutes on a carving board tented with foil. Carve and pour cooking juices over carved portions.
Drizzle chickens with Red Wine Vinaigrette if serving at room temperature and garnish with bay leaves.