Maple-butter roast chicken
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- Abigail Donnelly
- 8
- Easy
- 30 minutes
- 2 hours
- Woolworths Villiera Signature Cap Classique
“This stuffing is delicious with the sweetsaltiness of the maple butter.”- Abigail Donnelly
Ingredients
- 12 carrots
- 2 free-range chickens
- 100 g butter
- 5 T maple syrup
- 8 sprigs thyme
- For the stuffing:
- 4 T butter
- 400 g Woolworths exotic mushrooms, chopped
- 1 loaf Woolworths sourdough, crusts removed and torn into small pieces
- 6 T Woolworths onion marmalade
Cooking Instructions
1. Preheat the oven to 160°C. Place the carrots on a large baking tray and top with the chickens.
2. Heat the butter, maple syrup and thyme in a saucepan, then pour over the chickens.
3. To make the stuffing, heat the butter in a pan. Fry the mushrooms and add the sourdough pieces and onion marmalade.
4. Spoon the mixture into the chicken’s cavities and truss with string. Roast for 2 hours. If the chickens are browning too much, cover loosely with foil. 5 Once cooked, turn the chickens over and allow to rest for 15 minutes. This allows the juices to distribute into the breast meat.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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