Foolproof Roast Chicken
Bread sauce:
600ml milk
½ onion
5 cloves
2 garlic cloves
2 bay leaves
1 cup stale bread (crusts removed)
50gm butter
1 cup cream
Mustard fruits:
1 cup sugar
300ml prosecco
100ml white wine vinegar
2 cinnamon sticks
1tbsp mustard seeds
50gm glace ginger
5 dried figs
6 prunes
6 dried apricots
½ cup dried raisins or currants
½ cup craisins or glace cherries
Butter Roasted Carrots:
1kg carrots
200gm butter
½ onion
50ml sherry vinegar
Chicken:
1tsp turmeric
1tsp smoked paprika
1tsp mixed herbs
50ml olive oil
Salt
1 lemon
Bunch time
3 Garlic cloves
Method:
1. Wash and pat dry chicken, allow to dry out in the fridge overnight
2. For the bread sauce bring milk to simmer and add onion, garlic, cloves and bay. Simmer for 10 minutes and stain.
3. Put milk back in pot and add bread. Simmer for 5 minutes before adding butter and cream
and blending.
4. For the fruits dice all ingredients. Dissolve sugar in wine, vinegar, and spices, add fruit and cook on low heat till jammy concistence.
5. Peel, top and tail carrots, roast all ingredients turning regularly for 2 hours on 120
For the chicken Stuff with lemon zest and herbs rub spices and oil over skin
Roast for 2 hours on 120 degrees, increase temp to 210 for 20-130 minutes or until golden
Brown
Serve and enjoy!
