The Jouberts’ farm chickens
Nothing beats the smell of a freshly lit braai in the air, something us South African’s look forward to whenever the the sun is out. This Braai day try something different… try The Jouberts’ farm chickens recipe, whole braaid and flavoured to perfection!
Recipe by Beate Joubert
Images and Publishing by Penguin Random House
SERVES 6-8
INGREDIENTS
BRAAI SAUCE
- 1⁄4 cup butter
- 2 Tbsp finely chopped
- fresh rosemary
- 3 cloves garlic, peeled
- and crushed
- 1⁄2 cup freshly squeezed lemon juice
- 2 tsp garlic salt
CHICKEN & STUFFING
- 2 large free-range chickens
- 2 tbsp olive oil, or more to taste
- 1⁄2 sweet green pepper, pith removed and chopped (optional)
- 1 fresh green chilli, finely chopped
- 2 tbsp finely chopped
- Spring onions
- 2 cloves garlic, peeled and finely chopped
- 2 tbsp finely chopped fresh thyme or 1 Tbsp dried thyme
- 2 tsp ground allspice
- 1 tbsp coarse salt or Ina Paarman’s Lemon Pepper
- 1⁄4 cup soy sauce
- 2 rounds feta with black pepper , crumbled
- 4 tbsp freshly squeezed
- Lime juice
METHOD
BRAAI SAUCE
MELT the butter in a pan and fry the rosemary and garlic. Leave to cool, then stir in the lemon juice and garlic salt.
CHICKEN & STUFFING
PREHEAT the oven to 140 °C.
PLACE the chickens in an ovenproof dish. Mix all the stuffing ingredients together, then stuff into the cavity of the chickens. Pour the olive oil over the chickens. Roast, uncovered on a middle shelf of the oven, for 45 minutes (this reduces the braai time).
PREPARE a fire so that the coals are medium hot for braaiing the chickens. Once the chickens have been removed from the oven, brush the braai sauce all over them and cover the ends of the bones with aluminium foil. Braai the chickens on a grid for about 15 minutes per side, until well browned.
TIPS: Serve the chicken with browned onions and tzatziki with feta and Peppadews. You could debone the chicken and serve it in tortillas with plenty of fresh herbs or crispy potato chips. If you like, you could roast and braai the chickens on a kettle braai.
This recipe pairs beautifully with Joubert -Tradauw R62 Alternative
ALSO SEE:Pan-fried-marrowbones
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
