Home Lifestyle Recipes RECIPE: Daddy Bae’s roast chicken

RECIPE: Daddy Bae’s roast chicken

There’s more to ‘Daddy Bae’ Kabelo Molepo than just delicious cookies

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A roast chicken is one of the simplest, yet delicious meals that you can serve your family. Home cook and founder of Daddy Bae’s Kitchen, Kabelo Molepo, makes this easy-to-make stuffed chicken on a bed of seasonal vegetables which has all the makings of a fulfilling dinner this weekend.

Daddy Bae, as he is lovingly called by his partner, former journalist Poppy Louw, is handy around the kitchen and has a tip or two to share with his fellow man.

Molepo advises that you maximise your roast chicken by tucking a flavourful herb butter under the skin to keep the chicken moist.

READ: ‘You’ve got to risk it to get the biscuit,’ says family of #lockdownchef entrepreneurs

INGREDIENTS

1 whole chicken

Stuffing:

100 g button mushrooms

1 set of robot peppers (use ½ of each)

4 slices toasted bread

1 finely chopped onion

4 rashers of bacon

1 tsp thyme

 

Tuck:

½ cup butter

Salt and pepper to taste

1 spoonful of fresh herbs

 

Marinade:

1 tsp salt

1 tsp pepper

Chicken spice (use your discretion)

½ tsp of mixed herbs or 1 tbsp of fresh herbs

Parsley

Juice of half lemon

METHOD

  1. Before marinating the chicken, tuck garlic butter under the skin of whole chicken and rub on the breast.
  2. Marinade: In a bowl combine salt, pepper, chicken spice, mixed herbs, parsley and squeeze the juice of half a lemon. Stir and coat chicken. Let sit overnight.
  3. In a hot pan, fry bacon and then let excess oil drip on a paper towel.
  4. Toast four buttered slices of bread in the oven. Remove and blend until fine crumb consistency is achieved.
  5. In the same pan fry onion, garlic, peppers, mushrooms (add salt and pepper) then add bacon and breadcrumbs last. Stir until well mixed. Set aside.
  6. Stuff chicken with stuffing and place half a lemon at the rear end of chicken.
  7. In a large baking pan, place chicken on top of a bed of seasoned veggies drizzled in olive oil.
  8. Cook on a heat of 190 degrees for 90 minutes.
  9. Remove chicken and cover with foil for 20 minutes to seal moisture.
  10. Serve with mash and enjoy!





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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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