Text: Leila Saffarian. Assisted by: Nomvuselelo Mncube. Photographs:  Karl Rogers. Article from the June 2013 issue of Food and Home Entertaining Magazine.

The plump, lovely chicken is a staple in most kitchens and it really does deserve so much more than simply being tossed into a pie or casserole. It’s time for the humble bird to take its place in the limelight.

From drumstick to winglets, livers to bones – yes, we said bones! – it’s time to ruffle some feathers and get the carving knives out… We show you nose to tail in one ‘fowl’ swoop

Tempura chicken oysters and bites

Now that we’ve coaxed you into portioning that chicken, we lure you in with any foodie’s favourite part of the bird – the oysters. These are faux oysters of course, but oh so delicious. Chicken oysters are the two small, oyster-shaped pieces of dark meat that lie on either side of a whole chicken’s backbone.

Seeing as there are only two, use them together with some chopped thigh meat-go on, get frying!

Enough for a group of 3 – 4         Easy  40mins

The flavour combinations

Chicken oysters and chopped thigh meat (skin off) Maldon Sea Salt and freshly ground black pepper, to taste

Flour, for dusting

Tempura-styled batter

140g (1 cup) self-raising flour

250ml (1 cup) cold sparkling water

Maldon Sea Salt and freshly ground black pepper, to taste

extra flour, for dusting

vegetable oil, for frying

red onion tempura bites, to serve

How to do it

1. Place the chicken on a board and add a good pinch of Maldon Salt and freshly ground black pepper. Dust with flour.
2. For the batter, combine the ingredients in a large ‘bowl. If the batter looks a bit stiff, add a splash more cold sparkling water for a thinner consistency.
3. Dip the chicken into the batter and fry in a deep-fat fryer in hot oil until golden and cooked through, 5-7 minutes. Drain on paper towel.
4. Serve with red onion tempura bites and a squeeze of fresh lime juice.

On the side

Red onion tempura bites: Simply slice 1 -2 red onions (2 might be better, they are tasty) and dip into the remaining tempura batter. Fry in batches in hot oil until slightly puffed and golden, 4-5 minutes. Remove from the hot oil and drain on paper towel. Remember to sprinkle with that Maldon!

√ Good to know

Feel like keeping things a little more ‘dirty south’ style? Dip the fried oysters in chilli salt followed by a dunk in barbecue sauce.

The smoky, sticky big bird

We hope you’ve held on to those livers and giblets – we’re watching you!

If you have a plump whole bird that needs a little something, and you simply aren’t in the mood for chopping and portioning, we have the smokiest, stickiest glaze that won’t have people saying finger-licking good – they’ll be too busy doing it!

Enough sticky glaze for 2 whole birds

Easy 1 hr + 30 mins to chill

Sticky glaze flavour combinations

125ml (1/2 cup) tomato sauce

60ml (1/4 cup) soya sauce

125ml (1/2 cup) spicy chutney

30ml (2 tbsp) olive or avocado oil

30ml (2 tbsp) honey

30ml (2 tbsp) soft brown sugar

15ml (1 tbsp) red wine vinegar

2,5ml (1/2 tsp) ground cumin

2,5ml (1/2 tsp) turmeric

5ml (1 tsp) ground ginger

5ml (1 tsp) smoked paprika

5ml (1 tsp) dried chilli flakes

a pinch of Maldon Sea Salt and freshly

ground black pepper

2 whole plump birds

How to do it

1. Combine all of those smoky, sticky glaze flavours in a large bowl. Mix well and refrigerate for 30 minutes.
2. In the meantime, remove the livers and giblets from the chicken if necessary – don’t discard; we’ll do something with those later.
3. Preheat the oven to 200°C.
4. Pat the chicken dry and truss the legs using kitchen or butcher’s string.
5. Give the birds a light seasoning of Maldon Salt and freshly ground black pepper, and place them side by side in a large baking dish.
6. Pour the sticky glaze over the birds and pop into the preheated oven for 15 minutes. Lower the heat to 180°C and roast for a further 35 – 40 minutes or until the chicken is cooked through but still moist. Make sure you baste regularly.

√ Good to know

Truss – a bit of fancy kitchen terminology meaning ‘to tie a chicken with kitchen string’. Trussing the legs not only secures the whole bird but it just looks that bit better when it’s time to carve.

√ Good to know

Chicken stock pot glory

Using an entire carcass is not only respectful but shows off culinary kitchen prowess too. Use the odd leftover bits such as winglets, wing tips, giblets and carcass bones to whip up a fragrant chicken stock that will ensure soup making is a breeze.

• Simply roast the trimmings with a splash of olive oil, fresh lemon, thyme, salt and pepper until golden and sticky.
• Add to cold water, together with a good mix of veggies – onions, celery and carrots.
• Bouquet garni? Absolutely! Fresh herbs are always a winner.
• Add a few whole spring onions to the mix for a fresh flavour.
• Simply bring to a boil and simmer for at least 1-2 hours, strain twice and stock’s done!

Thyme-crusted chicken livers

Depending on where you purchase your chickens, some butcheries keep things old school by including the livers with your whole bird. We suggest becoming best friends with your local butchery… Seared crusty livers have to be the ultimate cook’s treat – who doesn’t love a nibble while preparing for the masses?

A tasty nibble for 1 or 2 Easy 12 mins

The flavour combinations

30ml (2 tbsp) fresh thyme leaves

5ml (1 tsp) dried chilli flakes

30ml (2 tbsp) olive oil

2,5ml (1/2tsp) ground cumin

Maldon Sea Salt and freshly ground black pepper, to taste

a portion of chicken livers

How to do it

1. Combine the thyme leaves, chilli flakes, olive oil, cumin, a pinch of Maldon Salt and freshly ground black pepper in a bowl. Mix well.
2. Dip the livers in the marinade.
3. Heat a non-stick frying pan over high heat and place a few livers in the pan. Fry for 2 minutes on each side, forming a crust but ensuring the livers are still pink on the Inside.

Saffron and cardamom-roasted breasts

For those who decided not to opt for the full bird-roasting technique and went for the chop, we hope you kept your breasts intact-skin on, on the bone, this recipe calls for that rustic approach. Enough for 6 breasts Easy 1 hr 10 mins

The flavour combinations

6 chicken breasts – skin on, bone intact

Maldon Sea Salt and freshly ground black pepper, to taste

a pinch of saffron

15ml (1 tbsp) warm water

4 cardamom pods, cracked

2,5ml (1/2 tsp) ground cardamom

60ml (4 tbsp) olive oil

a squeeze of fresh lemon

sticky roasted sweet potato halves, to serve

sweet and sticky roasted garlic cloves, to serve

How to do it

1. Preheat the oven to 20QX and line a baking tray with baking paper. Pat the chicken breasts dry and place skin-side up on the tray.
2. Sprinkle with a dash of Maldon Salt and a good grinding of black pepper.
3. Combine the saffron and warm water in a small bowl, and set aside for 1 minute.
4. Combine the cracked and ground cardamom in a medium bowl with the olive oil, lemon juice, a good pinch of Maldon and freshly ground-black pepper. Add the saffron water to the mixture.
5. Pour the mixture over the chicken breasts and roast in the preheated oven for 10 minutes. Lower the temperature to 180 C and roast for a further 15 minutes or until the skin is golden and crisp and the breasts moist.
6. Serve on a platter with those sticky sweet potato halves and sweet, sweet roasted garlic.

The chicken challenge

Are you bored with skinless chicken breasts? We are! Send us your yummy chicken recipes, using the bits we usually forget about, and we’ll get our fans to vote in the F&HE Chicken Challenge. Email foodhome@caxton.co.za with ‘Chicken Challenge’ in the subject line.

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