/Poulet de Afrique – Heritage Roasted Chicken

Poulet de Afrique – Heritage Roasted Chicken

Poulet de Afrique – Heritage Roasted Chicken

Feeds 2 adults and 2 small children
For 4 adults – double the recipe

Whilst the gravy was unctuous – I actually ended up not eating it – as the chicken was so flavorful without it, I didn’t want to add anything.

Serve with our KZN wild sweet potatoes in the Twice Baked Sweet Potato Dish and a large green salad of organic mixed greens.

Then please call me to let me know how it went or mail the feedback so that I can pass it on to the farmer.

Heritage Roasted Chicken
Poulet de Afrique – Heritage Roasted Chicken
Print Recipe
Serve with our KZN wild sweet potatoes in the Twice Baked Sweet Potato Dish and a large green salad of organic mixed greens.
Servings Prep Time
2 adults & 2 Small Children 15 minutes
Cook Time
50 minutes
Servings Prep Time
2 adults & 2 Small Children 15 minutes
Cook Time
50 minutes
Heritage Roasted Chicken
Poulet de Afrique – Heritage Roasted Chicken
Print Recipe
Serve with our KZN wild sweet potatoes in the Twice Baked Sweet Potato Dish and a large green salad of organic mixed greens.
Servings Prep Time
2 adults & 2 Small Children 15 minutes
Cook Time
50 minutes
Servings Prep Time
2 adults & 2 Small Children 15 minutes
Cook Time
50 minutes
Ingredients
Servings: adults & 2 Small Children
Instructions
  1. Pre-heat oven to 180 degrees.
  2. Make sure you bring the chicken to room temperature for a good few hours before you dress it.
  3. Insert quarters of the lemon and onion together with the whole garlic and herbs into the chicken cavity. Put in a knob of butter and some olive oil, salt and pepper. I always add olive oil and butter into the cavity with the lemon, garlic, herbs and onions as as they heat it helps get the flavor of them out into the gravy.
  4. Rub olive oil and salt all over the outer of the chicken with your hands so that every inch is covered.
  5. I always over lay some more butter over the top. Crack over some black pepper.
  6. Place in an oven dish and then pour the wine into the base of the roasting dish.
  7. Place uncovered into the oven for 50 minutes.
  8. Remove from the oven and drain the roasting dishes through a sieve into a pot for the stove-top.
Recipe Notes

This chicken cooks surprisingly quickly – I did it for an hour for the first test and it was great but I was sure that 50 minutes the second time was sufficient. It was cooked both times in a different oven though so this will be oven dependent. If you are happy that the outer skin is crisp and well browned at 50 – you can remove.

By |2017-12-07T19:30:43+00:00Oct 13th, 2016|Recipes|0 Comments

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