Pesto stuffed spatchcocked chicken

BASIL PESTO STUFFED CHICKEN

1 chicken, spatchcocked

250ml chicken stock

PESTO

375ml basil leaves

2 cloves of garlic, crushed

180ml grated Parmesan cheese

50g pine nuts

125ml olive oil

Put the basil and garlic into the bowl of a food processor and roughly chop. Add the cheese and pine nuts and pulse again. Then, with the machine running, slowly add the olive oil. Adjust the seasoning to taste. Scrape it into a bowl.

Slip your fingers under the skin of the chicken and loosen it gently without tearing it. Work half the pesto mixture under the chicken skin. Rub the chicken with any remaining pesto.

Place the chicken in a roasting pan, add half the stock to the pan and roast at 180°C for 45-60 minutes until it is cooked. Baste with pan juices from time to time.

Top up the pan juices with the stock if it gets dry (use this to make a gravy with a little cornflour slaked with water). Remove chicken from the oven , put it onto a carving board and cover with foil.

Carve and serve either hot or cold.

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Jenny Kay and Sasha Zambetti from the Angela Day team are seen demonstrating recipes each week on DStv’s The Home Channel 182.

“In My Kitchen” is screened on Monday at 2pm, Wednesday at 6pm, Thursday at 11pm, Friday at 10am, Saturday at 8.30am and 5.30pm and Sunday at 12.30pm and 9.30pm.

This is a recipe from this week’s show. All the recipes from each episode are on www.angeladay.co.za or www.thehomechannel.co.za