Sunday 22 July 2012

Make use of overgrown sage and parsley...

There has been an abundance of sage and parsley growing in the garden over the last few months, and for a while now, I have been racking my brains trying to think of creative ways to use it all up.  Then, I stumbled across this roast chicken with sage recipe on Saveur, and not only is it an absolutely delicious way for using up copious amounts of sage leaves, but you can also make good use of those too-thick parsley stalks that don't normally make it into the kitchen.

Recipe adapted from Sara's Roast Chicken with Sage and Garlic published on


1 chicken
1/2 a lemon
Bunch of sage leaves
Few knobs of butter
1 - 2 cloves of garlic
Few sprigs of parsley
Extra virgin olive oil
Salt & pepper

Peel the lemon, then finely chop the sage leaves, lemon peel and garlic.  Place into a bowl with the butter, add some salt and mix it together (easier if you use your hands).

Loosen the skin away from the flesh of the chicken (once again, easier if you use your hands!).  Then, stuff the butter mixture into the gap between the skin and flesh.
Stuff the parsley and the lemon into the cavity of the bird.  Drizzle the oil over the skin, and season with salt and pepper.  

Roast in the oven (time will vary depending on the size of your chicken).

We grew and used our own sage and parsley.

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