Roast chicken l’orange with roast parsnips

Recipe from: 4 November 2013
recipes chicken festive

Ingredients 14
Servings 6
Time 00:35

Ingredients

  • 6
    pork sausages - casings removed
  • 7
    ml
    chopped rosemary
  • 2
    Tbs
    sage - chopped
  • 1
    pinch salt and ground pepper
  • 3
    fat garlic cloves - crushed
  • 1
    grated peel of orange
  • 1
    PnP free range chicken
  • 80
    ml
    PnP parsley - stems removed
  • 60
    ml
    PnP butter
  • 1
    PnP orange - peeled and quartered
  • 12
    parsnips - peeled and halved lengthways
  • 3
    fat garlic cloves - peeled and sliced
  • 125
    ml
    PnP dry white wine - optional
  • 375
    ml
    PnP orange juice
 

Method

01:45
 
Preheat oven to 180°C.

Mix sausage meat, rosemary, sage, seasoning, garlic and orange peel together.

Season chicken cavity.

Fill neck flap with pork stuffing and smooth to round out.

Mix parsley, chopped butter and orange quarters together and use to fill cavity.

Truss chicken and place in a roasting pan.

Roast for 45 minutes.

Add parsnips and garlic and roast for another 45 minutes or until cooked through and charred.

Remove chicken from pan,add wine and orange juice, and stir over a low heat until sauce thickens.

Serve chicken and parsnips drizzled with orange sauce.

Buy all the ingredients now from Pick n Pay.

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



 

Read more on: festive  |  beef  |  recipes
 

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