Name: Roast chicken with vinegar sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: No cuisine available
Ingredients: olive oil 1T,free-range chicken pieces 8,sea salt and freshly ground black pepper, to taste ,garlic cloves, smashed 6,butter 2T,red wine vinegar 4T,anchovies, smashed 6,baby spinach 250g,mustard, for serving ,mashed potatoes, for serving

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Roast chicken stuffed with pork

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Roast chicken stuffed with pork

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes – 1 hour

Ingredients

For the stuffing:

3 T olive oil
4 leeks, thinly sliced
3 garlic cloves, crushed
500 g pork sausages, meat removed from the casing
50 g anchovies
100 g Kalamata olives, pitted and roughly chopped
30 g capers
100 g toasted breadcrumbs
sea salt, to taste
freshly ground black pepper, to taste

For the chicken:

1 free-range chicken (use Woolworths frozen butter-basted chicken if you like)
250 g bacon
3 T olive oil
2 T butter, melted
salt, to taste
10 g sage, fried until crispy

Method

1. Preheat the oven to 180°C. To make the stuffing, heat the olive oil in a pan over a medium heat and fry the leeks and garlic for 5 minutes. Add the sausage meat and fry for 10 minutes, or until golden brown.

2. Combine the sausage meat with the anchovies, olives, capers, breadcrumbs and seasoning. Allow the stuffing to cool.

3. Stuff the chicken, truss the legs together using kitchen string, and arrange the remaining stuffing around the chicken on an oven tray. Arrange the bacon on the chicken covering the skin from one side to the other. Secure the bacon with toothpicks, then top with the olive oil, butter and seasoning. Roast the chicken for 45 minutes to 1 hour, or until golden brown and the bacon is crispy. Top with the fried sage and serve.

Chef tip: Cover the chicken in foil once cooked and serve at room temperature with Woolworths ready-made gravy or whisk a few spoons of hummus into the pan juices for the easiest ever home-made gravy!

Find 3 more of our favourite roast chicken recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

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Ingredients

Method