Thanksgiving Chicken

Ingredients for 6 servings:

• 2 chickens, each approx. 1 kg
• 7 slices of toast
• ¼ celeriac
• 1 apple
• 1 onion(s)
• 1 bunch of parsley
• 4 cloves garlic
• 300 ml chicken broth
• 100 g dried meat
• salt and pepper
• 8 tbsp olive oil
• 1 pinch of nutmeg
• 1 pinch of cayenne pepper
• ½ tsp paprika powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Preheat the oven to 200°C (400°F) top and bottom heat. Wash the chickens inside and out. Chop the toast, celery, apples, half the parsley, and the onion, and mince two cloves of garlic. Mix everything with the broth and diced jerked beef. Season with salt and pepper and stuff the chickens. Secure the chickens with toothpicks on both sides. Place them side by side in a roasting pan (or, if necessary, on a slightly deeper baking sheet). Press the other two garlic cloves into the olive oil. Finely chop the parsley and add it as well. Mix in the spices and mix well. Brush the chickens with the oil and place them in the oven. They need to stay there for about two hours. It’s important that the oven is super hot when placing the chickens in. You can brush the chickens with any rendered fat every half hour or so.