Roast Chicken in Spinach Leaves
Wrapping the chickens in oiled spinach leaves is a great method to retain the juiciness of roast chicken.
- Serves: 8 +
- Recipe Category: Poultry chicken
-
Products in this recipe:
Chicken Spice, Liquid Chicken Stock, Garlic & Herb Seasoning, Classic Balsamic Vinaigrette
You Will Need:
Method:
Put the leaves in a bowl and pour over a whole kettle of boiling water. Leave to stand until soft and wilted. Drain and cool. Adjust the oven shelf to one rack below the middle and preheat to 180 °C.
Season the chicken inside and outside with Chicken Spice or Garlic & Herb Seasoning. Place half a lemon and 3 bay leaves in each cavity. Tie the legs together. Rub the chickens all over with a generous coating of oil. Also oil the smooth side of the leaves.
Wrap the chicken in the wilted and oiled leaves. (Smooth sides against chicken.) Pour a mixture of Chicken Stock and boiling water in a medium size oven proof dish. Place the chickens in the dish. Roast open for 1 hour. Remove from the oven, lift the chickens out and peel away the leaves.
Return chickens to the dish and brush with a little more oil. Roast for a final 20 - 30 minutes. Leave to rest for 10 minutes on a carving board tented with foil. Carve and pour cooking juices over carved portions.
Drizzle chickens with Classic Balsamic Vinaigrette if serving at room temperature and garnish with bay leaves.
Roast Chicken in Spinach Leaves
Wrapping the chickens in oiled spinach leaves is a great method to retain the juiciness of roast chicken.
- Serves: 8 +
- Recipe Category: Poultry chicken
-
Products in this recipe:
Chicken Spice, Liquid Chicken Stock, Garlic & Herb Seasoning, Classic Balsamic Vinaigrette
You Will Need:
Method:
Put the leaves in a bowl and pour over a whole kettle of boiling water. Leave to stand until soft and wilted. Drain and cool. Adjust the oven shelf to one rack below the middle and preheat to 180 °C.
Season the chicken inside and outside with Chicken Spice or Garlic & Herb Seasoning. Place half a lemon and 3 bay leaves in each cavity. Tie the legs together. Rub the chickens all over with a generous coating of oil. Also oil the smooth side of the leaves.
Wrap the chicken in the wilted and oiled leaves. (Smooth sides against chicken.) Pour a mixture of Chicken Stock and boiling water in a medium size oven proof dish. Place the chickens in the dish. Roast open for 1 hour. Remove from the oven, lift the chickens out and peel away the leaves.
Return chickens to the dish and brush with a little more oil. Roast for a final 20 - 30 minutes. Leave to rest for 10 minutes on a carving board tented with foil. Carve and pour cooking juices over carved portions.
Drizzle chickens with Classic Balsamic Vinaigrette if serving at room temperature and garnish with bay leaves.