The Australian Women's Weekly

Maggie Spring ’s table

“Fresh artichokes cooked like this are an amazing taste sensation.”

Roast baby chicken with herb stuffing

SERVES 4-6 PREP AND COOK TIME 45 MINUTES

2 tablespoons dried currants
⅓ cup (80ml) verjuice
½ cup (125ml) extra virgin olive oil
1 large (200g) brown onion, chopped coarsely
2 cloves garlic, chopped coarsely
1 tablespoon chopped fresh rosemary
1½ cups (100g) stale coarse breadcrumbs
1 tablespoon orange marmalade
2 tablespoons pine nuts, toasted
½ cup chopped fresh parsley
1 teaspoon grated lemon rind
4 x 500g baby chickens
2 tablespoons extra virgin olive oil, extra

DRESSING

1 cup (250ml) good quality chicken stock
¼ cup (60ml) extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon vino cotto

Place the currants into a microwave-safe glass bowl; add the verjuice and microwave on defrost setting (30%) for 3 minutes. Stand and

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