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  • Australian Women’s Weekly NZ

    Maggie Spring ’s table

    Sep 09, 2020 5 minutes
    “Fresh artichokes cooked like this are an amazing taste sensation.”

    Roast baby chicken with herb stuffing

    SERVES 4-6 PREP AND COOK TIME 45 MINUTES

    2 tablespoons dried currants
    ⅓ cup (80ml) verjuice
    ½ cup (125ml) extra virgin olive oil
    1 large (200g) brown onion, chopped coarsely
    2 cloves garlic, chopped coarsely
    1 tablespoon chopped fresh rosemary
    1 ½ cups (100g) stale coarse breadcrumbs
    1 tablespoon orange marmalade
    2 tablespoons pine nuts, toasted
    ½ cup chopped fresh parsley
    1 teaspoon grated lemon rind
    4 x 500g baby chickens
    2 tablespoons extra virgin olive oil, extra

    DRESSING

    1 cup (250ml) good quality chicken stock
    ¼ cup (60ml) extra virgin olive oil
    1 tablespoon red wine vinegar
    ½ teaspoon vino cotto

    Place the currants into a microwave-safe glass bowl; add the verjuice and microwave on defrost

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