Chicken Spice, Liquid Chicken Stock, Garlic & Herb Seasoning, Classic Balsamic Vinaigrette
You will need
spinach, cabbage, kale or horseradish leaves
2 fresh chickens
Ina Paarman’s Chicken Spice or Garlic & Herb Seasoning
1 lemon, cut in half
6 bay leaves
canola oil
2 x 25 g Ina Paarman’s Liquid Chicken Stock
1 cup (250 ml) boiling water
Ina Paarman’s Classic Balsamic Vinaigrette
bay leaves to garnish
Method
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 or Garlic & Herb Seasoning.
Place half a lemon and 3 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. (Smooth sides against chicken.)
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 – 30 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 Classic Balsamic Vinaigrette if serving at room temperature and garnish with bay leaves.
