Roast chicken l’orange with roast parsnips

6 servings Prep: 35 mins, Cooking: 1 hr 45 mins
Rate this recipe
A firm festive favourite with some French flair.

By Food24 November 04 2013
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Ingredients (14)

6 pork sausages — casing removed
7 ml fresh rosemary — chopped
2 Tbs fresh sage — chopped
1 salt and freshly ground black pepper
3 garlic — large cloves, crushed
1 orange — grated peel
1 free-range chicken
80 ml parsley — stems removed
60 ml pnp butter
1 oranges — peeled and quartered
12 parsnips — peeled, halved
3 garlic — cloves, peeled, sliced
125 ml dry white wine — (optional)
375 ml orange juice
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Method:

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.



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