Many snobbish chefs turn their noses up at chicken — probably because they don't regard it as "fancy" enough — but if you use a good quality free-range chicken and you give it some loving care with herbs and stuffing you can turn an ordinary bird into something quite special.

I was recently treated to roast chicken, lovingly prepared in this manner by Gerard Mare of Hout Bay and it was absolutely stunning.

Stuffing a chicken properly takes a little time and effort, but the result makes it all worthwhile. And when I say stuffing, don't mean buying a box of ready-mix stuffing in a supermarket and shoving it into the chicken's cavity.

No, what we are talking about here is more of a layer which is lovingly and carefully inserted between the meat and skin of the bird.

It's quite easy to do if you can spatchcock the chicken yourself, otherwise get your butcher to do it for you by removing the bird’s spine and pope's nose.

The rest is really quite easy and the result is guaranteed to impress and delight your guests.

For six to 10 servings you need:

• 2 spatchcocked free-range chickens


• 2 tubs of ricotta cheese


• A mixture of finely chopped fresh herbs such as basil, rocket, sage, origanum, parsley and rosemary


• 2 eggs


• Salt and black pepper


• Portuguese-flavoured chicken spice


• Juice of ½ lemon


• 2 cups chicken stock


• Two mixing bowls

Instructions:

Scoop a tub of ricotta cheese into each mixing bowl and add a generous tablespoon of the mixed herbs into each bowl of cheese.

Beat the two eggs separately and add one to each bowl of cheese and herb mixture.

Mix well and place in refrigerator to settle for an hour or so.

Gently finger away the skin from the meat, but keep the outer edges of the skin sealed.

Gently stuff the mixture between the skin and the flesh of the bird, to cover the breast, legs and thighs.

Place the two chickens into an oven dish.

Lightly drizzle with olive oil and sprinkle the birds with salt, pepper and Portuguese chicken spice.

Add 100ml water to roasting dish.

Lightly cover with foil, but don't seal.

Place in an oven pre-heated to 200°C and bake for 30 minutes.

Remove the foil and continue baking for another hour.

Remove the birds from the roasting dish and set aside to rest for 10-15 minutes before carving.

Add chicken stock to the cooking liquids in the roasting dish, bring to the boil and flavour to taste.

Skim off excess oil and discard.

Add the juice of ½ lemon to the chicken stock liquid and serve as a gravy.

Salted whole potatoes in their jackets go superbly with this chicken dish.

Rinse 8-10 whole medium potatoes well and pat dry.

Spike the potato skin with a fork and roll in salt.

Place potatoes on a baking rack (not in a tray or dish) and bake at 200°C for an hour until crispy on the outside and creamy inside.

Wine recommendation:

Mike of Wine Concepts suggests the following wine to go with your cheese chicken — Kloovenburg Chardonnay 2008 from Riebeek Kasteel (R67.50).

This complex Chardonnay offers aromas of dried apricots and citrus leading to a beautifully integrated palate offering hints of nutty nougat which concludes in a lovely creamy finish.

To order this, contact Wine Concepts.