It's the night before Thanksgiving, and we're seriously contemplating ditching the turkey in favour of @jason_desouza's pièce de résistance—this magnificent Sage & Onion Roast Chicken. Before you judge, just LOOK at those curves tho. Can you blame us? Ingredients:- - Whole Chicken w/ Skin, 1.2kgs - French Baguette, 1 - Red Onions, 3 - Leeks, 3, sliced - Sage Leaves, 50g - Garlic, 8 cloves - Ginger, 1" - Red Chillies, 4, fresh - Salted Butter, 100g - Celery Sea Salt, to taste - Black Pepper, to taste - Parsley, to garnish - Olive Oil, 15ml Method:- For the marination + stuffing: • In a cast-iron pan, heat olive oil and half the salted butter. • Add in slit fresh red chilies and finely chopped ginger and garlic. Sauté in the buttery emulsion. • Add in the finely chopped sage leaves. Follow it up by adding the finely chopped red onions and sauté until translucent. • Season with ample celery sea salt and freshly milled black pepper. • Remove half the mix for the marination and set aside. • Into the same pan, with the other half, add in the finely sliced leeks and sauté. • Add in the remaining salted butter and cubed French baguette. Allow it to crisp and turn golden brown. • Let the stuffing cool. • Preheat the oven to 200°C for 15 minutes. • Marinate the whole chicken with the sage and onion marination. • Lift the skin and place the marination between the skin and meat. Ensure you use all the marination and rub leftover marinade over the skin of the chicken. • Truss the chicken legs and wings with toothpicks to or a trussing thread to secure. • Place the chicken on a tray, breast side down (this ensures it stays moist), and apply remaining marinade on the back of the chicken. • Bake at 200°C for 40 minutes, 30 minutes breast side down and breast side up for the last 10 minutes for an even browning. • Take out of the oven, remove the toothpicks trussed together, and garnish with finely chopped parsley. • Serve along with the pan juices and stuffing on the side. Chef's Tip: Never stuff the bird with the stuffing; it always tastes better cooked and served separately.

A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Foodhall, A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

It's the night before Thanksgiving, and we're seriously contemplating ditching the turkey in favour of @jason_desouza's pièce de résistance—this magnificent Sage & Onion Roast Chicken.

Before you judge, just LOOK at those curves tho. Can you blame us?

Ingredients:-
- Whole Chicken w/ Skin, 1.2kgs
- French Baguette, 1
- Red Onions, 3
- Leeks, 3, sliced
- Sage Leaves, 50g
- Garlic, 8 cloves
- Ginger, 1"
- Red Chillies, 4, fresh
- Salted Butter, 100g
- Celery Sea Salt, to taste
- Black Pepper, to taste
- Parsley, to garnish
- Olive Oil, 15ml

Method:-
For the marination + stuffing:
• In a cast-iron pan, heat olive oil and half the salted butter.
• Add in slit fresh red chilies and finely chopped ginger and garlic. Sauté in the buttery emulsion.
• Add in the finely chopped sage leaves. Follow it up by adding the finely chopped red onions and sauté until translucent.
• Season with ample celery sea salt and freshly milled black pepper.
• Remove half the mix for the marination and set aside.
• Into the same pan, with the other half, add in the finely sliced leeks and sauté.
• Add in the remaining salted butter and cubed French baguette. Allow it to crisp and turn golden brown.
• Let the stuffing cool.
• Preheat the oven to 200°C for 15 minutes.
• Marinate the whole chicken with the sage and onion marination.
• Lift the skin and place the marination between the skin and meat. Ensure you use all the marination and rub leftover marinade over the skin of the chicken.
• Truss the chicken legs and wings with toothpicks to or a trussing thread to secure.
• Place the chicken on a tray, breast side down (this ensures it stays moist), and apply remaining marinade on the back of the chicken.
• Bake at 200°C for 40 minutes, 30 minutes breast side down and breast side up for the last 10 minutes for an even browning.
• Take out of the oven, remove the toothpicks trussed together, and garnish with finely chopped parsley.
• Serve along with the pan juices and stuffing on the side.

Chef's Tip: Never stuff the bird with the stuffing; it always tastes better cooked and served separately.

It's the night before Thanksgiving, and we're seriously contemplating ditching the turkey in favour of @jason_desouza's pièce de résistance—this magnificent Sage & Onion Roast Chicken. Before you judge, just LOOK at those curves tho. Can you blame us? Ingredients:- - Whole Chicken w/ Skin, 1.2kgs - French Baguette, 1 - Red Onions, 3 - Leeks, 3, sliced - Sage Leaves, 50g - Garlic, 8 cloves - Ginger, 1" - Red Chillies, 4, fresh - Salted Butter, 100g - Celery Sea Salt, to taste - Black Pepper, to taste - Parsley, to garnish - Olive Oil, 15ml Method:- For the marination + stuffing: • In a cast-iron pan, heat olive oil and half the salted butter. • Add in slit fresh red chilies and finely chopped ginger and garlic. Sauté in the buttery emulsion. • Add in the finely chopped sage leaves. Follow it up by adding the finely chopped red onions and sauté until translucent. • Season with ample celery sea salt and freshly milled black pepper. • Remove half the mix for the marination and set aside. • Into the same pan, with the other half, add in the finely sliced leeks and sauté. • Add in the remaining salted butter and cubed French baguette. Allow it to crisp and turn golden brown. • Let the stuffing cool. • Preheat the oven to 200°C for 15 minutes. • Marinate the whole chicken with the sage and onion marination. • Lift the skin and place the marination between the skin and meat. Ensure you use all the marination and rub leftover marinade over the skin of the chicken. • Truss the chicken legs and wings with toothpicks to or a trussing thread to secure. • Place the chicken on a tray, breast side down (this ensures it stays moist), and apply remaining marinade on the back of the chicken. • Bake at 200°C for 40 minutes, 30 minutes breast side down and breast side up for the last 10 minutes for an even browning. • Take out of the oven, remove the toothpicks trussed together, and garnish with finely chopped parsley. • Serve along with the pan juices and stuffing on the side. Chef's Tip: Never stuff the bird with the stuffing; it always tastes better cooked and served separately.

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