Garlic & herb marinated summer chicken
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 15.00 | kg | Chicken, whole frozen , thawed or fresh |
| 5.00 | g | ROBERTSONS Garlic & Herb Seasoning 6 x 800g |
| 2.00 | pc | Carrots |
| 1.00 | oz | Onion, sliced |
| 4.00 | pc | Garlic, crushed |
| 20.00 | g | KNORR Chicken Bouillon Granules 6 x 1kg |
| 1.00 | l | Water (hot) , boiling water |
| Marinade | ||
| 8.00 | pc | Garlic, cloves |
| 250.00 | ml | KNORR Italian Light Salad Dressing 6 x 1L |
| 40.00 | ml | Oregano Leaves, fresh |
| 40.00 | ml | Basil, fresh |
| 40.00 | ml | Sage, fresh |
| 500 ml reserved chicken bouillion |
Preparation
1.Remove the skin of the chicken. Place in a heavy bottom pot with the carrot and onion and garlic and garlic and herb seasoning. Dissolve the bouillon granules into the hot water and pour over the chicken. Simmer for 1 1/2 hour or until the meat falls away from the bone.
2.In the meantime mix the marinade ingredients, and leave to stand at room temperature to allow the flavors to develop.
3.Remove the pot from the heat and allow the chicken to cool in the liquid
4.Remove the chicken from the stock, reserve 500ml of stock with the carrots and onion. Remove the meat from the bone and shred.
5.Whisk the marinade with the stock and spoon the marinade and chicken I layers into a container. Leave to stand overnight for flavour to develop.
6.Serve at room temperature with a green salad, fresh bread to mop up the juices.
