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Rama Christmas Roast Chicken


Rama Christmas Roast Chicken
Recipe: Daleen van der Merwe
Serves: 4
Preparation: 20 minutes
Cooking: 100 minutes
Herbed Rama
90 g Rama
2 Tbsp chopped parsley
1 tsp chopped thyme
1 red onion, finely chopped
1 tsp French mustard
salt and pepper to taste
60 g RAMA
2 rashers bacon, chopped
1 small onion, chopped
1½ cups fresh breadcrumbs
1 egg
½ tsp chopped thyme
2 Tbsp chopped thyme
salt and pepper to taste
1.5 kg chicken
1 cup chicken stock
½ cup water
30 g Rama
1 chicken stock cube, crumbled
½ cup cream
1 Tbsp cornflour
salt and pepper to taste
Herbed Rama
Beat the Rama until soft, add the rest of the ingredients and beat until well mixed.
Heat the Rama in a pan and gently sauté the bacon and onion until the onion is soft. Transfer to a bowl and add the lest of the ingredients, mix well.
Preheat the oven to 180 °C.
Using a teaspoon with rounded side up, gently ease down and over chicken breast separating the skin from the meat – be careful not to break the skin.
With small spatula carefully spread the Herbed Rama evenly over the chicken breasts under the skin.
Put the chicken in a baking dish, add the wine, water, Rama and chicken stock.
Bake uncovered for 90 minutes or until cooked, basting frequently with the pan juices.
Remove the chicken from the dish. Pour the pan juices into a saucepan and bring it to the boil, boil for 2 minutes.
Mix the cream and cornflour very well and whisk into the sauce. Stir until the sauce boils and thickens, season with salt and pepper.
Serve the chicken with the sauce.

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