Ingredients

Method

• 12 carrots
• 2 free-range chickens
• 100 g butter
• 5 T maple syrup
• 8 sprigs fresh 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

Method

Ingredients

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.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly