Ingredients

Method

• 12 carrots
• 2 free-range chickens
• 100 g butter
• 5 T maple syrup
• 8 sprigs thyme
For the stuffing:
• 4 T butter
• 400 g Woolworths exotic mushrooms, chopped
• 1 loaf Woolworths sourdough, crusts removed and torn into small pieces
• 6 T Woolworths onion marmalade

Method

Ingredients

1. Preheat the oven to 160°C. Place the carrots on a large baking tray and top with the chickens.

2. Heat the butter, maple syrup and thyme in a saucepan, then pour over the chickens.

3. To make the stuffing, heat the butter in a pan. Fry the mushrooms and add the sourdough pieces and onion marmalade.

4. Spoon the mixture into the chicken’s cavities and truss with string. Roast for 2 hours. If the chickens are browning too much, cover loosely with foil. 5 Once cooked, turn the chickens over and allow to rest for 15 minutes. This allows the juices to distribute into the breast meat.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly