Chick, chickeroo, can’t wait to eat you!

Cider-can chicken with lime and cumin

Cooking chicken on a can delivers the most succulent chicken as it essentially steams and roasts at the same time. You’ll need a large kettle braai, or you can try this method of cooking in the oven.

Ingredients

• 1 (about 1.2kg) free-range whole chicken, giblets removed
• Salt and milled pepper 
• 2 Tbsp (30ml) ground cumin 
• Juice (60ml) and grated peel of 2 limes 
• 1 can (500ml) cider (or beer)
• 2-3 Tbsp (30-45ml) olive oil or butter  

• Salad leaves, pickled onions, snacking cucumbers and grilled pita breads or roosterkoek, for serving 

 

Method

1. Prepare a kettle braai with medium-hot coals, taking the top grid off and working on the lower grid. (The bird will be standing upright, so you’ll need more space for the lid to close.)  
2. Season chicken with salt and milled pepper and rub with cumin and half the lime juice and peel. 
3. Place chicken over opened can of cider (or beer if using), inserting into cavity. 
4. Place upright over coals and cover with lid. 
5. Combine olive oil or butter with remaining lime juice and peel for basting. 
6. Braai chicken for 1 hour or until cooked through, basting after 30 minutes. 
7. Serve chicken on a platter with salad leaves, pickled onions, snacking cucumbers and grilled pita breads or roosterkoek on the side.

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Sweet potato, bacon & garlic stuffed roast chicken

Stuffing adds flavour, while trussing ensures meat browns evenly, without wings or drumsticks drying out.

Ingredients

Stuffing: 

• Glug olive oil 
• 1 packet (200g) streaky bacon, chopped  
• 1 medium (about 130g) orange sweet potato, cut into small cubes 
• 1 onion, chopped 
• 4 cloves garlic, finely chopped 
• 3 sprigs fresh thyme, leaves chopped 
• Handful fresh parsley, chopped 
• 1½ cups (130g) breadcrumbs 
• Salt and milled pepper 
• 1 egg 

• 1 (about 1.3kg) whole free-range chicken, giblets removed 
• 2 red onions, quartered  
• 1 packet (1kg) baby potatoes 
• Fresh coriander and roasted veg, for serving 

 

Method

1. Preheat oven to 180°C.  
2. Heat oil in a pan over medium heat and fry bacon until golden. 
3. Remove and set aside.  
4. Fry sweet potato cubes in same pan until just starting to caramelise.  
5. Add onion, garlic and herbs and sauté for 5-8 minutes.  
6. Tip in breadcrumbs and bacon; cook for a further 2 minutes.  
7. Season and cool a little.  
8. Mix in the egg.  
9. Season chicken on the outside and inside. 
10. Fill cavity with stuffing. (See Cook’s note)   
11. Place chicken breast-side up. Run kitchen string underneath base of wings and pull up through wings.  
12. Pull string towards the neck section (top of the chicken) and cross the string over.
13. Bring string down the sides, hooking in wing tips and threading under drumsticks.  
14. Loop around the ends of the drumsticks and cross string over to secure with a knot. Season. 
15. Toss red onions and potatoes with oil, season and place in baking tray with chicken. 
16. Roast for 60-80 minutes, basting regularly with juices.  
17. Serve with coriander, roasted veg and pan juices. 

COOK’S NOTE: 
When prepping the chicken, you can also add butter. Combine ¼–½ cup (60–125ml) soft butter with fresh herbs such as parsley, thyme and rosemary. Loosen skin at the bottom edge of breasts (just above cavity) and spread butter under the skin. As it roasts, the butter melts into the chicken. 

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Chorizo and sage roast chicken

Chorizo adds a smoky flavour and the extra fat makes the chicken skin crispier and the roast more succulent.

Ingredients

• 1 (about 1.3kg) large free-range chicken  
• Salt and milled pepper  
• ¾ coil (150g) chorizo sarta, chopped very finely 
• ½ cup (125g) soft butter + extra for basting 
• 2 tsp (10ml) ground cumin 
• 1 tsp (5ml) smoked paprika 
• ½ punnet (10g) fresh sage, chopped + extra fried leaves for serving 
• 6 sprigs thyme, leaves picked + extra for serving  
• Grated peel of 2 lemons 
• Juice (60ml) of 1 lemon 
• Herbed bulgur wheat, rice or roast potatoes, for serving 

 

Method

1. Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this ensures it cooks evenly).  
2. Combine chorizo with butter, spices, herbs and lemon peel and juice. (Blitz mixture in a food processor for best results.)  
3. Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks. 
4. Tie legs together with butcher’s string. 
5. Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter, until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.)  
6. Place chicken on a serving plate, drizzle with pan juices and top with fried sage leaves and fresh thyme.  
7. Serve with the side of your choice. 

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Crispy chicken-skin butter

Great on just-baked bread or toast, on hot scones or savoury waffles, or used as a basting.

Ingredients

• Chicken skin from 6 chicken breasts or thighs
• Salt
• ½ block (250g) soft butter
• Grated peel of 1 lemon

 

Method

1. Preheat oven to 180°C.
2. Line an oven tray with baking paper.
3. Lay chicken skin flat on the tray.
4. Sprinkle with salt, top with another sheet of baking paper and weigh down with another baking tray.
5. Bake for 20-30 minutes until crispy.
6. Remove from tray and set aside to cool.
7. Mix chicken oil from oven tray with butter.
8. Once crispy skins are cool, chop finely and add to butter.
9. Season and add grated peel and mix well.
10. Tightly roll butter mixture up in clingfilm or baking paper to form a log.
11. Chill in the fridge, and slice into disks for serving.

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