1 preserved lemon
2 tsp sweet smoked paprika
4 tbsp fresh mint, chopped
2 large cloves of garlic, chopped
2 tbsp soft butter
1 Rangitikei free range chicken
sea salt and freshly ground black pepper
1/2 cup white wine
Finely chop the flesh and skin of the preserved lemon. Make a paste of the lemon, paprika, mint, garlic and butter by mushing it all together with a mortar and pestle or just with a fork in a bowl.
Preheat the oven to 210°C. With your fingers, gently push the stuffing up under the skin of the chicken, making sure you push into the legs and everywhere. This is easier to do than it sounds as the skin lifts up easily. Grind pepper and sprinkle salt all over.
Pour the wine into a roasting dish and place the chicken on top, breast side up. Roast for 30 mins then turn the oven down to 180°C and roast for another 45 mins. Baste occasionally.
Remove chicken from oven and rest for 10 mins in a warm place, covered with a tea-towel. Carve at the table so your guests can gasp admiringly at the crisp skin and tender corn-fed flesh.
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