Spring chickens with lemon

Recipe from: 12/1/1995 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • 4
    spring chickens (weighing a kilogram each)
  • fresh basil leaves
  • MARINADE
  • 5
    cloves garlic, crushed
  • 125
    ml
    fresh lemon juice
  • 125
    ml
    olive oil
  • 10
    ml
    finely grated lemon rind
  • 5
    ml
    sugar
  • salt and pepper
  • SAUCE
  • 250
    ml
    chicken stock
  • 15
    ml
    flour
  • 5
    ml
    prepared mustard
  • 20
    ml
    extra basil leaves, finely shredded
 

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.
 

Read more on: bake
 

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