roast chicken dinner

roast chicken dinner



Ingredients



200g poached chicken (50g per person)

For the stuffing

150g breadcrumbs
160g onion
50g lard/50ml oil
80g lemon (1 small lemon) zested and juiced
salt & pepper to taste

For the gravy

240 g onion
stock

For the bubble and squeak

500g carrots
1000g potato

Serve with

320g peas (80g per person) 320g Butternut squash, cut into 1 inch cubes, leave the skin on, it is lovely!

Method



gravy

Chop 240g onions into quarters, drizzle with a little vegetable oil and a pinch of salt and roast for approximately 25 mins until dark golden brown. (Cut up 320g Butternut squash, and roast these at the same time, but keep them seperate from the onions, as the onions are for the gravy.) Place in a saucepan with about a pint of stock, or (for better flavour) use the stock to deglaze the pan. Mix 20g flour with a little cold water to make a paste and add this to the gravy, stirring all the time to combine all the ingredients.


stuffing

In a food processor, finely chop 160g onions and 150g bread to make fine crumbs, with the juice of the onion, this will combine to make a dough. Add the fat and the juice of the lemon and it’s zest. Pulse until well mixed, and season with salt and pepper and dried herbs. Form into 12 balls/patty shapes and bake for 15-20 mins.


Bubble and squeak

Cut potato and carrot into inch cubes and boil for 15-20 mins until tender, don’t peel the potato, just wash it. Drain and mash coarsely (bits of carrot still visible). Shape into burger shaped patties about 2 cm thick, and fry in a non-stick pan until the top and bottoms are crispy.