Have you ever in the history of humanity heard someone allude to the fact that there was “too much” chicken on the festive party table?
It can never be.
It is no secret that we the people of Mzansi enjoy our chicken, be it fried, stewed, or grilled over the braai coals.
Easy and quick to prepare, chicken is undeniably one of the most versatile meats in existence. With minimal thinking or outlandish flavour combinations, you can incorporate the protein into almost every meal, be it lunch, supper or even a little chicken nugget snack.
From the main dish of a roast chicken to a decadent and rich liver pate, here are five recipes you must try this season. (A shoutout to our good friends over at Grain Field Chickens who have helped us compile these elegant chicken recipes to impress your festive season guests.)
- 60g butter, softened
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- 1 Grain Field Chickens Whole Chicken
- 1 orange halved
- 2 springs of fresh Rosemary
- 45ml (3 tbsp) butter, melted
- 250g (1 punnet) button mushrooms, deep fried
- 4 large potatoes, quartered, roasted
- 1 whole garlic, roasted
- Preheat the oven to 180°C, lightly grease an oven tray and set aside.
- Mix the butter, juice, and zest well together and season well.
- Pat dry the chicken with paper towel. Carefully lift the skin off the breast and spread the butter mixture under the skin. Place in the prepared oven tray and season well.
- Stuff the oranges and rosemary in the cavity and brush with the melted butter. Use kitchen string to tie the chicken down and roast for about 1 hour 30 minutes or until you pierce the thickest part with a skewer and the juices run clear.
- Serve the chicken with the button mushrooms, potatoes, and garlic.
Cook’s tip: Leave the chicken to rest for a few minutes before carving.
- 150g Grain Field Chickens Chicken Feet
- 45ml (3 tbsp) light soy sauce
- Salt, to taste
- 3 garlic cloves, smashed
- 1 litre water
- 45ml (3 tbsp) Shisanyama seasoning
- Clip the nails off the feet and rinse well with cold water.
- In a medium saucepan add the feet, soy sauce, garlic and salt and cover with the water and bring to the boil. Reduce the heat to low and cook for about 1 hour. Remove the feet and refrigerate overnight. Drain and preheat the oven to 180°C.
- Heat oil in a saucepan and gently fry the feet for a few seconds. Remove with a slotted spoon and drain on paper towel, place in a roasting tray and sprinkle with the seasoning and slow roast until crispy and golden, about 45 – 50 minutes and serve while still hot with fried potatoes.
- 2 garlic cloves, finely chopped
- 250g (1 punnet) button mushrooms, sliced
- 50g cheddar, grated
- 4 Grain Field Chickens Chicken Breast Fillets
- Salt, to taste
- 1 x 44g chicken and mushroom cook in sauce
- 400ml milk
- Preheat the oven to 200°C.
- To make the stuffing, sauté the garlic in a little butter and add the mushrooms, cook stirring occasionally until soft. Set aside.
- Pat dry the chicken breasts and horizontally slice a slit through the thickest part of each breast to form a pocket.
- Spoon a little cheddar into each pocket as well as a little mushroom mixture and fold over, securing the opening with cocktail sticks.
- Gently place into a roasting tray. Mix the cook in sauce with the milk and pour over ½ over the chicken, together with any mushroom mixture and bake until the chicken is cooked and tender. Remove the chicken from the oven tray and set aside.
- Place the tray on the stove and add the reserved cook in sauce mixture and cook until it has thickened. Place the chicken fillets on a serving dish and pour over the mushroom sauce. Serve with roast potatoes, roast vegetable or just a fresh green salad.
- Salt and freshly ground black pepper, to taste
- 1 500g Grain Field Chickens Chicken Livers Tub, cleaned
- 60ml olive oil
- 45ml butter
- 1 onion, finely chopped
- 1 garlic, finely chopped
- 5ml ground cumin
- 10ml ground paprika
- 30ml tomato paste
- 60ml chicken stock
- 60ml peri-peri sauce
- Juice of 1 lemon
- 2 bay leaves
- Season the chicken livers with salt and pepper and flash-fry in a pan with the oil and butter. Remove and set aside.
- In the same pan, sauté the onion and garlic for a few seconds, add the rest of the ingredients. Cook while stirring for a few minutes. Simmer covered for another 30 minutes.
- Add the chicken livers and simmer gently for 5 minutes. Drizzle with oil and serve with bread.
- 4 pickling onions, peeled and chopped
- 200g butter, at room temperature
- 100g butter, cubed
- 1 x 500g Grain Field Chickens Chicken Liver Tub
- 60ml (¼ cup) brandy
- Salt and freshly ground black pepper
- Clean the chicken livers using a small knife to remove any white sinew or greenish patches. Place the cleaned livers in a colander, rinse under cold water, drain and pat dry with paper towels.
- Melt the butter in a heavy-base pot and sauté the onions for a few seconds. Add the cleaned chicken livers and brandy. Simmer for 10 minutes.
- Spoon the mixture into a food processor and process until smooth. If you find that the mixture is not smooth enough, pass through a sieve. Adjust the seasoning by adding salt and ground pepper.
- Spoon the mixture into ramekins and use the back of a spoon to smooth the surface.
- Melt the cubed butter in a small saucepan and pour over the surface of the pate.
- Once the butter sets, cover with plastic wrap and refrigerate until ready to use.
- Serve the chicken liver pâté with bread or crackers.