Kana ahjust

One evening in Iisaku we were treated to roast chicken, simple in its preparation and delicious. Wondering what to cook for Estonian Independence Day celebrations in Wellington, I asked for the recipe. Mine was one of four chicken dishes people brought to our gathering, all very similar in style. Definitely Estonian.

·        Two small chickens, kaks väikest kana

·        Salt and pepper

·        Garlic, finely chopped

·        A knob of butter, a little vegetable oil

Wash the chickens in cold water, and joint them, including by removing the backbone, using a strong sharp knife. Pat them with kitchen towels, and put into a couple of mixing bowls. Add the salt, pepper, garlic and oil, and toss. Set the oven at around 200C and preheat. Rub the base of a large roasting dish with butter, throw in the chicken, and place in the oven. Check after half an hour, and turn up the heat to 220C. Remove after a total cooking time of 50 minutes. It should be perfect; one can tell by looking, or slicing a piece to the bone with a knife to see the juices running clear. Serve hot, with boiled potatoes, and a summer salad.