Traditional British Roast Chicken By Oner From Operations (BAS)

This recipe,

For a tasty, authentic roast dinner, this traditional dish is unbeatable. Simple and yet mouth-wateringly delicious, this truly is a meal the whole family can enjoy especially for Sunday lunch.

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Ingredients:

1 x Perdix roasting chicken

1 stick/110g Kerrymaid Spread butter, softened

½ bulb garlic, skin on and halved across the bulb

Sea salt

12 potato

Green frozen baby carrots

1x Cauliflower

1x Suede

100gr mild cheader

Antica Tradizione extra virgin olive oil

100gr mild cheddar cheese

Stuffing:

1-ounce Kerrymaid Spread  butter

1 onion finely chopped

1 tablespoon fresh sage finely chopped

1 small bunch parsley, leaves finely chopped

2 ounces fresh bread crumbs

1 egg, beaten

1/2 lemon, juiced

Lemon rind, grated

Salt and freshly ground black pepper

Roast Potatoes:

12 potatoes, peeled

Flour, for coating

2 tablespoons olive oil, for roasting

Step 1:

Place the whole chicken side up in a deep roasting tin and season with salt and pepper.

Tuck the half of the garlic into the chicken cavity.

Place the roasting tin into the oven and cook for 1 hour 30 minutes. Remove the chicken from the tin and wrap tightly in aluminum foil and leave to rest for 15 minutes.

Place the roasting tin on a medium heat on the stove top and bring the juices up to a gentle simmer.

Place the whole chicken side up in a deep roasting tin and season with salt and pepper.

Step 2:

Next prepare the vegetables.

Preheat oven to 200 degrees. Put the potatoes in a large saucepan of boiling water and boil for 20 minutes. Drain well and return to the pan, then cover and shake vigorously to roughen the surface of the potatoes (this helps to make them crisp).

Preheat oven to 200 degrees. Parboil the potatoes.

Step 3:

Coat them in flour.

Coat them in flour.

Step 4:

Put in a roasting tin with very hot olive oil.

Put in a roasting tin with very hot olive oil.

Step 5:

Roast for 30 minutes.

Roast for 30 minutes.

Roast Potatoes

The roast potatoes are oven cooked goosefeet and then seasoned with salt and pepper for that extra crunchiness.

Step 6:

Put the carrots in another large saucepan of boiling water and boil for 20 minutes, then drain.

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Step 7:

Meanwhile, steam the broccoli for 10 minutes or until tender, and make the gravy pour the fat very slowly from the roasting tin, leaving the sediment behind. Place the tin on top of the cooker and pour in the stock. Bring to the boil, stirring and scraping up all the browned cooking residue on the bottom of the tin, then simmer until slightly reduced.

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Step 8:

Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove from the heat strain into a warmed sauce boat or jug.

Unwrap the chicken and add any juices released by the chicken into the sauce and bring back to the boil. Remove from the heat strain into a warmed sauce boat or jug.

Step 9:

Cauliflower cheese: The cheese sauce is made by emptying the contents into a saucepan then add some milk stirring continuously until a thick sauce is made.

The cheese sauce is made by emptying the contents into a saucepan then add some milk stirring continuously until a thick sauce is made.

Cauliflower Cheese

Step 10:

Serve the chicken immediately with the sauce on the side.

Garnish with a bunch of sage and serve with a selection of roasted vegetables.

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SIT BACK AND ENJOY 🙂

Comments
9 Responses to “Traditional British Roast Chicken By Oner From Operations (BAS)”
  1. Serhat says:

    very nice… thank you 🙂

  2. muhammed says:

    Look perfect. I’ll try this weekend. Thanks

  3. mustafa sen says:

    i am one of the lucky person who tasted this delicous food , thank you oner it was perfect lunch:)

  4. serhaty says:

    looks great . best choice for special days

  5. lukasz kazmierczak says:

    it looks delicious, will follow his recipe:)

  6. Cem Dincbilek says:

    mmm, look yummy 🙂

  7. Jan Zagrobelny says:

    very nice looking, it make me hungry 🙂 well done Oner

  8. muhammad sanaullah says:

    5 star michelen food.. delicious!

  9. Songul says:

    I like clour of your potatoes:) Look nice i’ll try.

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