Name: Roast chicken in herbs and verjuice
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 chicken; 1 cup verjuice; 125 ml stock chicken; 125 ml fresh herbs; 4 cloves garlic cloves, crushed; 2 tsp Dijon mustard; 1 pinch salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (7)

1	chicken
1 cup	verjuice
125 ml	stock — chicken
125 ml	fresh herbs
4 cloves	garlic — cloves, crushed
2 tsp	Dijon mustard
1 pinch	salt and freshly ground black pepper

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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.