Name: Spring chickens with lemon
Yield: 8 servings
Cuisine: Bake
Ingredients: 4.00 spring chickens; fresh basil; 5.00 garlic cloves, crushed; 125.00 ml lemon juice fresh; 125.00 ml fresh chillies 573; 10.00 ml lemon zest only; 5.00 ml sugar; salt and freshly ground black pepper; 250.00 ml stock chicken; 15.00 ml flour; 5.00 ml mustard prepared; 20.00 ml fresh basil shredded

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Ingredients (12)

4.00	spring chickens
	fresh basil

MARINADE

5.00	garlic — cloves, crushed
125.00 ml	lemon juice — fresh
125.00 ml	fresh chillies — 573
10.00 ml	lemon — zest only
5.00 ml	sugar
	salt and freshly ground black pepper

SAUCE

250.00 ml	stock — chicken
15.00 ml	flour
5.00 ml	mustard — prepared
20.00 ml	fresh basil — shredded

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Method:

1. Wash chickens and dry with kitchen paper. Cut down backbone and flatten. Carefully lift skin from flesh, pushing your hand between the flesh and skin. Place fresh basil leaves under skin of birds.
2. Place birds flat, skin-side up, in a large flat glass container.
3. MARINADE: Mix ingredients and pour over birds. Marinate for 2 to 3 hours, turning twice.
4. Remove birds from marinade and place in a baking pan, skin-side up. Reserve marinade. Season birds with salt and pepper. Bake in a preheated oven at 180 ºC for about 45 minutes, or until golden brown and crisp. Remove birds and keep warm.
5. SAUCE: Pour chicken stock into baking pan and scrape any brown bits into the gravy. Add reserved marinade. Thicken with flour and stir in mustard. Stir in basil leaves.
6. TO SERVE: Cut each chicken down the breastbone, separating into 2 halves. Serve sauce separately.