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Roast Chicken in Spinach Leaves

Wrapping the chickens in oiled spinach leaves is a great method to retain the juiciness of roast chicken.

You Will Need:

Main Dish
To Serve

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.

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