Stuffing chorizo under the skin adds a smoky, spicy flavour. The extra fat makes the chicken skin crispier and the roast succulent.

Chorizo and sage roast chicken

Serves 4-6 

Ingredients

1 (about 1.3kg) large free-range chicken
Salt and milled pepper
¾ coil (150g) chorizo sarta, chopped very finely
½ cup butter + extra for basting
2 tsp ground cumin
1 tsp smoked paprika
½ punnet (10g) sage, chopped + extra fried leaves for serving
6 sprigs thyme, leaves picked + extra for serving
2 lemons, zested
1 lemon, juiced
Herbed bulgur wheat, rice or roast potatoes, for serving 

Method

1. Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this ensures it cooks evenly.)
2. Combine chorizo with butter, spices, herbs, lemon zest and juice.
3. Blitz mixture in a food processor.
4. Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks.
5. Tie legs together with butcher’s string.
6. Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter,until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.) 
7. Serve chicken drizzled with pan juices and topped with sage, thyme and a side of your choice.

Flavour check-list 

Salty: butter, seasoning
Fat: chicken, chorizo, butter
Sweet: paprika
Acidity: lemon
Heat: chorizo 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: 4 festive sides for your roasts 

The post Chorizo and sage roast chicken  appeared first on MyKitchen.

Eating turkey is becoming increasingly popular in South Africa, and with the festive season right around the corner, everyone is wondering how to prepare the most succulent turkey this year.

No one likes a dry, tasteless turkey. But not many people know the trade secret in how to pack in more flavour and lock in more moisture, while still finishing with a perfectly crisp skin.

The answer? Give it a bath! Yes, a salt brine is the perfect way to prep your turkey, and step one is choosing the right kind of salt. Salt is a natural product, and because of this, we must take care to identify know the origin of what we buy since we use it in ou food every day.

Fortunately, we are blessed with one of the finest sources of nature’s miracle condiment right here in our own country. Straight from the ancient deserts of the Kalahari, with an exquisite flavour to highlight all the delicious notes in your meal, Royal Ancient Desert Kalahari Salt is packed with essential minerals and trace elements. It’s also free from any additives or preservatives.

The company also ensure that their salt is harvested in harmony with nature, and they invest in projects that care for the community, so you know you are helping to support the planet and local communities in need by adding it to your grocery list.

But back to turkey. Simply mix the below ingredients in your cooler box or a large stockpot or plastic container. Submerge your turkey in the mixture and leave it to soak in the fridge (you’ll need to prep and clear some space). For a bird under 8 kg, the ideal bath time is between 24-36 hours and slightly longer for a bigger roast.

For your salt brine
4 L warm water (top up if your turkey is not fully submerged)
2 cups brown sugar
1 cup Royal Ancient Desert Kalahari Coarse Grinder Salt (½ cup or ¾ cup for a smaller turkey)
3 shallots, roughly chopped
6 garlic cloves, crushed
2 tbsp whole black peppercorns
2 tbsp dried juniper berries, optional
2 tbsp chopped parsley
1 tbsp chopped thyme

Before roasting, make sure your turkey is properly dry after its bath. Pat it dry with a paper towel and then allow it to air dry on a cooling rack for a little while. Then you’re pretty much ready to stuff, roast and dig in!

You can find Royal Ancient Desert Kalahari Coarse Grinder Salt online at takealot.com and in leading Checkers stores nationwide.

Photography: Courtesy images

The post Find out which Kalahari ingredient will give you the most succulent turkey appeared first on MyKitchen.