Ingredients 2 whole small chicken
2 - 3 lemons to fill chicken
Bit of turmeric
250 ml packet chicken stock 1 - 2 cups orange juice -pure if possible
Microwave vegetables - I only had potatoes and carrots - for about 2 minutes.
Cut the lemons into quarters, remove as many pips as is easily possible, and, after cleaning the inside of the chickens, stuff these lemons in the cavity - use as many as you can.
Slice a lemon. Separate the chicken skin from the meat (with your fingers), and put these lemon slices under the skin.
Turn the oven onto low - about 140° fan forced, or 160° ordinary.
Rub garlic, turmeric and a bit of salt on the chickens.
Put chickens in a baking dish with a bit of oil. I used duck fat, which gives a lovely flavour.
Add the soup and the orange juice to the pan.
Then add the par-cooked vegetables into the juices.
Bake for about 1 hour.
Take the chickens out, and when they have cooled slightly (five minutes), cut them up into pieces. Put them back onto the baking dish, and cook a further ½ hour, or until done, and the skin is nice and brown.
Serve with gravy. Don't worry if the potatoes are not browned, as they are delicious if you mash them in the gravy.