Agri Kultuur March/ Maart 2016 - Page 90

By Ina Paarman The very best way to braai a whole chicken. Follow our three easy steps: Marinate, Microwave and then Braai. You will need: 1 large fresh free-range chicken 1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning 1 x 500 ml Ina Paarman's Lemon Marinade Method Place the chicken, breast down, on a cutting board. Use a very sharp knife or strong pair of kitchen scissors to cut along both sides of the backbone. Remove the backbone. Spread the carcass flat, breast side still up. Push hard on the breast bone to flatten it. Make 2 deep slashes right down to the bone in the thighs and breasts. Place the chicken inside a zip-lock plastic bag, add ½ cup of Lemon Marinade. Squeeze out the air and seal the bag. Leave at room temperature for 2 hours or overnight in the fridge. Remove chicken from the bag, discard leftover marinade and place chicken into a micro proof dish, breast up. DO NOT COVER. Microwave open on 65% powder for 18-20 minutes. Leave to rest at room temperature for about 5 minutes. Braai, breast up, over a medium fire until beginning to brown then baste with fresh marinade and turn a few times until nicely browned all round. Delicious with garlic bread