Roast chicken in herbs and verjuice

This is one of Justine Drake's all-time favourite chicken dish recipes and a regular in her house.
 
Roast chicken in herbs recipe

Recipe from: 28 November 2012
Preparation time: 30 min
Cooking time: 1h 45 min
 
 

Ingredients

 
  • 1
    large PnP chicken, free-range
  • 1
    cup
    verjuice
  • 125
    ml
    chicken stock
  • 125
    ml
    fresh herbs mixed
  • 4
    cloves
    garlic, crushed
  • 2
    tsp
    Dijon mustard
  • 1
    pinch
    salt and milled pepper
Servings: Change Serving
 
 

Method

 
Preheat oven to 200C. Place chicken in a deep roasting pan. Make sure it isn’t too big or all the liquid will evaporate.

Mix together verjuice, chicken stock, herbs, garlic and mustard, and season with salt and pepper.

Pour mixture over chicken and into the cavity.

Roast chicken uncovered for about 1.5 hours until cooked through.

Cook's tips:

Verjuice is the juice of unfermented green grapes. Find it in store on the shelves with the vinegar.  If you can find shallots or baby onions, peel away the tough outer skin and toss them into the roasting pan with the chicken.  Use white wine sweetened with a teaspoon or two of sugar in place of the verjuice.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: recipe  |  chicken
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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