You can’t go wrong with roast chicken this festive season
Left your festive menu planning to the last minute? Hosting a smaller crowd this year? Don’t want to fuss over a big bird or slow roast? Go for chicken instead! Roast chicken is not intimidating, roasts in under an hour and everyone loves it!
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It’s finally the big day and everyone is at the table ready to tuck in. Don’t hold back, show ‘em how it’s done with Woolworths’ stuffed free-range chicken. It’s partially deboned, butter-brined, stuffed with chicken mince and chopped chicken rashers with hints of thyme and lemon. With all the work done for you, roasting this stuffed bird is easy. Simply serve it and take your well-deserved standing ovation.
1 kg medium potatoes
330 g duck fat
sea salt and black pepper, to taste
a few sage leaves
1/2 cup vino cotto
500 g grapes
Instructions:
Cook the chicken according to package instructions.
To make the hasselback potatoes, preheat the oven to 220°C.
Place each potato into the bowl of a wooden spoon and slice very thinly, taking care not to slice all the way through. Place the potatoes onto a foil-lined baking tray and generously cover with duck fat. Season with salt and a few sage leaves.
Roast for 30–40 minutes, or until crispy. Just before the chicken is ready, heat the vino cotto in a pan and reduce for 5 minutes.
Add the grapes and toss until they start to bubble and wilt, about 5 minutes.
Remove the chicken from the oven and serve immediately with the hasselback potatoes and sticky grapes.
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