TIPSY CHICKEN with RED GRAPES
SERVES 4-5 / PREPARATION AND COOKING: 1½ HR
A recipe that combines sweet and savoury flavours traditionally loved by South Africans. A classic roast chicken with a twist. The roasted grapes are delicious and the gravy is to die for. Also excellent served cold the next day.
1 fresh chicken
15ml (1T) Ina Paarman’s Lemon & Black Pepper Seasoning
4 rashers of streaky bacon, finely chopped (optional)
30ml (2T) butter, at room temperature
zest of 1 lemon
250ml (1c) sherry, port, sweet wine or red grape juice (see tip, left)
2-3 bunches (±500g) red grapes
1pkt (25g) Ina Paarman’s Liquid Chicken Stock
60ml (¼c) Ina Paarman’s Classic Balsamic Vinaigrette
Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C. Keep a medium-sized ovenproof dish handy.
1 Rub the chicken inside and out with the lemon & black pepper seasoning. Refrigerate open to dry the skin for at least 1 hour (or overnight).
Mash the bacon (if using) with the butter and lemon zest. Loosen the chicken skin over the breast and thighs, and spread the butter mixture under the skin. Cut the zested lemon in half and stuff it into the cavity of the chicken. Tie the legs together.
