Hoender in Baksakkie (Chicken in a Baking Bag)
Hoender in Baksakkie
There was something almost peaceful about it — no splatter, no stirring, no fuss. Just the slow transformation happening behind the oven door, the juices collecting at the bottom of the bag in a rich, golden pool. When the bag was finally cut open, the burst of fragrant steam felt like the real moment of cooking, revealing chicken so tender it slipped from the bone with barely any encouragement. A simple dish, but one that always felt like it delivered more than the effort it asked for.
Ingredients
- 1 large chicken
- 3 tbsp butter
- 1 bunch spring onions, chopped
- Salt and pepper to taste
- 1 garlic clove, crushed
- 2 thick slices of bread, cut into small cubes
- 0.5 cup chopped parsley
- 1 tbsp melted butter (for basting)
- 1 tbsp plain flour, seasoned with chicken spice (for coating)
Method
- Gently loosen the skin from the chicken breast and thighs to make pockets.
- Fry the spring onion and garlic in butter until soft.
- Add the bread cubes, salt, pepper and chopped parsley; mix well.
- Stuff this filling under the loosened skin of the chicken.
- Season the inside cavity of the chicken.
- Tie the legs to secure.
- Brush the outside of the chicken with melted butter, then sprinkle the seasoned flour/chicken spice mixture over it.
- Place the chicken in a baking bag and roast according to your usual oven timings for a whole chicken until cooked through and juices run clear.
- Serve with "Pampoenkoekies", peas and rice.