Chef's Recipes

National Roast Dinner day

4th November 2021

Roast Free Range British Chicken

Carrots, Red & Brown Onion, Kale, Potatoes, Yorkshire Pudding, Chicken Pan Gravy

#RoastDinnerDay

Serves 6 people

Ingredients

1 x Whole Free-Range Chicken – Red Tractor / British
4 x Carrots 
1 x Yellow Carrot
1 x Purple Carrot
1kg Maris Piper Potato
2 x Red Onion
2 x Brown Onion
4 x Garlic cloves
1 x tsp Mixed dried herbs
50ml Extra Virgin Olive Oil
300g Kale
15g Sea salt
5g White pepper
5g Cracked black pepper
50g Butter
180ml Sunflower Oil
175g Plain flour
2 x Eggs whole 
175ml Milk
110ml Water
25g Cornstarch 

Method

• Bring chicken to room temperature, season and rub well with seasoning, extra virgin olive oil and 1x clove crushed garlic, place onto a roasting wire rack and then into a fitting roasting tin.
• Add hot water to around half the level of the roasting tin and place into a moderate hot oven, pre-heated to 160°C and time roast uncovered for 50 mins.
• In the meantime, wash, peel and prepare the vegetables and potatoes. Season well and drizzle olive oil over, mix well and then place in the oven also.
• For the potatoes, half these, then boil in salted water till just soft in core, drain carefully, season, add oil and then place alongside vegetables and roast till brown and crispy.
• Now make the Yorkshire pudding batter, or ideally, take a mix out that has been made earlier. 
• To make the batter, sieve the dry ingredients together, make a well in the middle, then add beaten eggs and some of the milk water mix. Work with whisk till a good batter is achieved. Ideally rest the mix for 30 mins.
• At 50 mins, crank up the heat in the oven, check the vegetables and the potatoes, cover if needed and then start cooking the Yorkies.
• Heat a Yorkshire Pudding tray or Muffin tray in the oven. Then add vegetable oil to each mould, roughly ¼ up along the side, and return to oven till almost smoking hot. 
• Carefully add the batter mix filling to the top, and bake in a hot oven at 200°C for around 15 to 20 minutes. 
• Remove all from oven, and keep warm till plating up. Drain the cooking juices from the chicken roasting tin, straining into a saucepan, then add cornflour that has been diluted with some water. Bring to boil or until starting to thicken, check seasoning and serve.

• 5 mins before end of cooking cycle, quickly boil kale in seasoned water with a splash of oil. Drain and serve with the Roast. 

Enjoy.