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Roast Chicken with Sage and Garlic
Serves:6
1.6kgwholechicken
3clovesgarlic,crushed
1lemon
1bunchfreshsageleaves,roughlychopped
80gbutter,roomtemperature
2tablespoonsoliveoil
8sprigsfreshflatleafparsley
1onion,quartered
Saltandfreshlygroundblackpepper,totaste
1.Peellemonandfinelychoptheskin.
Reserve the flesh.
2.Inasmallbowlcombinegarlic,lemon
peel, sage and butter. Season to taste with
salt and pepper.
3.Usingyourfingersloosentheskinaround
thebreastsandthighsofthechicken.
Placebuttermixturebetweentheskinand
flesh.Rubtheskinofthechickenwith
oil. Season with salt and pepper. Stuff the
parsley, onion and lemon flesh in the cavity
ofthechicken.Tiechickenlegstogether
with twine.
4.Preheatpanonsetting15for2minutes.
5.Addchickentopanandbrownonallsides.
Coverwiththelid.Reducesettingto8.
Cookfor1houroruntilcooked.Seasonto
taste with salt and pepper. Serve.
Sweet and Sticky Teriyaki Wings
Serves:4-6
1tablespoonvegetableoil
500gchickenwings
½ cup honey
¼ cup balsamic vinegar
¼ cup brown sugar
2tablespoonssoysauce
1tablespoonfreshlymincedginger
3clovesgarlic,crushed
2tablespoonssesameseeds,toasted
Saltandfreshlygroundblackpepper,totaste
1.Preheatoilinfrypanonsetting12for2
minutes.Addchickenwingstothepan.
Coverwithlid.Reducetosetting9.Cook
for20minutes,stirringoccasionally.
2.Combineallremainingingredientsexcept
sesame seeds in a large bowl.
3.Removechickenwingsfromthepanand
toss in marinade.
4.Increasefrypantosetting12.Addchicken
wingsandcookforafurther5minutes,
turning occasionally. Remove from pan
when golden and crisp. Season to taste
withsaltandpepper.Sprinklewithsesame
seeds before serving. Serve.
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Skillet Recipes continued