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Mustard and Butter Basted Celebration Chicken

SERVES: 4 – 6
PREP TIME: 18 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1,2kg free range chicken
  • 5ml olive oil
  • Sea salt flakes
  • 1 onion, quartered
  • 1 lemon quartered
  • 1 large thyme sprig
  • 5 bay leaves
  • 1 lt water

For the mustard butter

  • 85g butter, softened
  • 20ml wholegrain mustard
  • 10ml sundried tomato paste
  • 15ml fresh thyme leaves
  • 15ml chopped parsley
  • 2,5ml pepper
  • 2,5ml salt
  • 1 clove garlic chopped

DIRECTIONS

  1. To make the mustard butter, beat the butter with all the seasonings until well mixed.
  2. Gently push your fingers under the skin of the chicken, starting from the neck, until you can push your whole hand in down the length of the breast – take care not to tear the skin.
  3. Spread the butter under the skin so that it covers the breasts.
  4. Rub the inside of the cavity with some of the mustard butter.
  5. Fill the cavity with the onion and lemon wedges.
  6. Place the chicken in a large pot, with one onion, peeled and quartered on the bottom of the pot.
  7. Add water and 1 chicken bouillon cube to come ¾ way up the chicken.
  8. Place the pot on heat and bring to the boil.
  9. Cover with the lid, turn down the heat and simmer for 40 minutes.
  10. Place on a mat or cloth in the Wonderbag for 4 hours.
  11. Remove the bird and place on a baking tray, and brown under the grill.
  12. Pour off 3/4 of the liquid and reserve as stock for future cooking.
  13. Heat the remaining liquid and thicken with corn starch or white onion soup powder.
  14. Serve with ratatouille and parsnip, horseradish and feta mash.