INGREDIENTS

100g Butter
1 Onion, medium, finely chopped
2 Celery sticks, chopped
100g Mushrooms, finely chopped
80g Fresh bread crumbs
15ml Lemon zest
50ml Parsley, freshly chopped
50ml Cilantro (Coriander), finely chopped
1.5kg Chicken, whole
1 Egg yolk
250ml Impala Lemon and Herb Marinade

Preheat oven to 200℃. Use half of the butter and shallow fry the onion, celery and mushroom until soft and most of the moisture has evaporated.

Remove the pan from heat and add the remaining ingredients, except the remaining butter. Mix into a paste and stuff the chicken, truss the neck and buttocks.

Melt the butter and add the Lemon and herb marinade to the melted butter and brush on top of the chicken and bake for 2 hours. The first hour covered and the last hour open. Baste the chicken with pan juices and left over marinade every 30 minutes.

MEAT SAUCE
15ml Cake flour
10ml Butter
300ml Chicken stock
15ml Sherry

Melt butter, add flour and fry until flour is brown. Add the pan juices of the cooked chicken, not the fat. Stir to prevent lumping. Add stock and Sherry and boil for 5 minutes. Serve hot.

CHARGRILLED VEGGIES

1 kg Potjiekos Mixed Veggies Impala

125 ml (1/2 cup) Funky Ouma Olive Oil

45 ml (3 tbsp) Honey

15 ml (1 tbsp) Funky Ouma Shiraz Braai and Cooking Salt

Add an extra shelve into your oven while the chicken is cooking. At the last 30 minutes prepare the veggies.

Mix veggies together into an oven roasting dish and sprinkle liberally with olive oil, honey and Funky ouma Shiraz braai and cooking salt. Grill for 25 min and stir half way through the cooking process.