Maggie's Heritage Chicken with Golden Potatoes
This recipe comes from Maggie, Chef Carmen’s grandmother who was an exceptional cook. Do watch the video! Chef Westley has given you a masterclass in handling a chicken from butterflying right up to carving. Don’t miss this!
- Serves: 6 as part of a menu
- OCCASION: Festive season
- Recipe Category: Poultry chicken
- Products in this recipe:
You Will Need:
Method:
Mix Garlic & Herb Seasoning and 2 t (10 ml) Chicken Stock Powder.
Rub this into the chicken.
Bring the water, remaining 1 t (5 ml) Stock Powder, bay leaves, crushed cardamom and cloves to the boil.
Add the chicken (skin uppermost) and cover first with baking paper and then with a lid.
Simmer slowly for 20 minutes.
Add potatoes and cook for a final 15 minutes.
Remove potatoes, toss with oil, turmeric and Potato Spice. Keep on the side.
Leave chicken to cool down in the stock.
To Finish Off
Remove chicken from the stock.
Skewer the chicken as illustrated with 3 long skewers. Brush with oil on both sides.
Finish off over moderately hot coals on the braai or oven roast.
In the meantime, pan-fry or oven roast the potatoes in the flavoured oil until golden brown.
Heat remaining chicken stock.
Mash the flour and butter together.
Add small pieces to boiling stock until desired thickness is reached. It is a light sauce.
Maggie's Heritage Chicken with Golden Potatoes
This recipe comes from Maggie, Chef Carmen’s grandmother who was an exceptional cook. Do watch the video! Chef Westley has given you a masterclass in handling a chicken from butterflying right up to carving. Don’t miss this!
- Serves: 6 as part of a menu
- OCCASION: Festive season
- Recipe Category: Poultry chicken
- Products in this recipe:
You Will Need:
Method:
Mix Garlic & Herb Seasoning and 2 t (10 ml) Chicken Stock Powder.
Rub this into the chicken.
Bring the water, remaining 1 t (5 ml) Stock Powder, bay leaves, crushed cardamom and cloves to the boil.
Add the chicken (skin uppermost) and cover first with baking paper and then with a lid.
Simmer slowly for 20 minutes.
Add potatoes and cook for a final 15 minutes.
Remove potatoes, toss with oil, turmeric and Potato Spice. Keep on the side.
Leave chicken to cool down in the stock.
To Finish Off
Remove chicken from the stock.
Skewer the chicken as illustrated with 3 long skewers. Brush with oil on both sides.
Finish off over moderately hot coals on the braai or oven roast.
In the meantime, pan-fry or oven roast the potatoes in the flavoured oil until golden brown.
Heat remaining chicken stock.
Mash the flour and butter together.
Add small pieces to boiling stock until desired thickness is reached. It is a light sauce.