South Africa
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Turning a whole chicken into a quicker-cooking version for kettle-braai roasting, is easy once you know how. Left in a piquant marinade overnight before cooking, makes it extra-special!
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Pour the leftover marinade into a saucepan. Stir in a paste of 20 ml corn flour mixed with a little cold water. Bring to the boil, stirring over low heat, until thickened. Season to taste with salt and freshly ground black pepper. Serve with the chicken. The initial refrigerated chicken marinade time should not exceed 2 days, for reasons of food safety. Two metal kebab skewers inserted into the sides of each chicken makes lifting during cooking easier.
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