• In Gone with the Wind (1939), the barbecue scene at Twelve Oaks inspired recipes for spareribs, glazed hams, fried chicken, stews and sauces.

    Atlanta roast chicken

    Serves: 4
    Cooking Time: 2 hours

    Ingredients

    • 10ml (2 tsp) dried mixed herbs
    • 5ml (1 tsp) garlic flakes
    • 5ml (1 tsp) ground paprika
    • salt and freshly ground black pepper, to taste
    • 2,5kg cleaned chicken
    • STUFFING
    • 6 slices of stale bread, torn
    • 1 small onion, finely chopped
    • 1 celery stick, chopped
    • 5ml (1 tsp) fresh rosemary
    • 5ml (1 tsp) fresh thyme, chopped
    • 15ml (1 tbsp) fresh flat leaf parsley, chopped
    • 30ml (2 tbsp) olive oil, plus extra for drizzling
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Place the mixed herbs, garlic flakes, paprika, salt and pepper in a small bowl and mix well. Season the chicken inside and outside with the paprika mixture and place in a roasting tray. Set aside.

    3

    Spread the bread pieces in a single layer on a baking tray and bake until slightly dried out, about 10 minutes. Spoon the bread into a mixing bowl together with the rest of the ingredients and mix well.

    4

    Stuff the neck and main cavities of the chicken with the stuffing mixture then tie the legs together to hold the stuffing in. Drizzle with a little more oil, cover with foil and roast until cooked, for about 1 hour 30 minutes.

    5

    Remove the foil and continue to roast until golden brown and well cooked through, for a further 30 minutes. Serve hot.

     

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