Recipe Roast Chicken
Cook the chicken on top of the vegetable to ensure all the flavour from the chicken is kept, also this adds an extra aroma to the stock. Whilst cooking all the juices drop into the bottom of the tray then afterwards the are used up for the sauce. Roasting a chicken is a great and easy way to cook your meal, a source of protein with energy and nutrients kept from the meat.
- 6 tbsp olive oil
- one whole chicken
- herbs seasoning- rosemary
- Salt and pepper
- 2 carrots
- 4 potatoes
- 3 onions
Method
- Wash clean and peel potatoes, carrots and onions chop into quarters
- Place potatoes, carrots and onions into roasting tray and place chicken on top.
- Brush the top of the chicken with oil and cover with seasoning
- Place into preheated oven 170c for 50 minutes
Gravy
- With a small sauce pan make 1 litre of chicken stock also add juices from roast chicken
- mix together flour and water 100ml flour 50g flour
- add 3 tbsp tomato puree and 2 pinches of tarragon (or any dry herb)
- use 3 tbsp soy sauce to make the gravy darker
- add salt and pepper for taste
Honey roasted parsnips
- 4 tbsp Vegetable oil
- 4 Parsnips
- 2 tbsp Honey
- Seasoning -salt and pepper
method
- Top and tail parsnips, peel and slice into quarters length ways
- Mix honey and oil together and cover, season then parsnips place in oven 170 c for 30 minutes
- Remove when crispy golden brown stage is reached