Roast chicken

120 min
Seasonal period: January, February, March, April, May, June, September, October, November, December
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Broiler chicken 1.9 kg
Table salt 10.0 g
Sunflower oil 0.15 l
White wine 0.05 l
Poultry stock 0.5 l
Creamed corn 0.02 kg
Tomato sauce 0.15 l
See Recipe
Onion 0.033 kg
Carrots 0.017 kg
Green leek 0.2 ud
Poultry carcasse 0.1 kg
Water 0.5 l
Powdered vegetable stock 0.033 kg
See Recipe
Onion 0.05 kg
Garlic, bulb 0.08 ud
Green pepper 0.03 kg
Diced tomato 0.2 kg
Sunflower oil 0.005 l
Table salt 0.07 g
Sugar 0.0 kg
Elaboration

The following dishes are necessary for this recipe:

  • Prepare a poultry stock.
  • Prepare some tomato sauce.
  • Gravy. Tie up and grease the chicken and add salt and pepper. Roast in the oven at about 180 ºC.
  • Once cooked, remove from the oven and set the used tray aside. Ration the chicken.

For the chicken sauce:

  • Remove the fat from the roasting tray and then deglaze. Deglazing is the process of adding some liquid (wine, cognac, cava, stock, etc.) to the tray where you have roasted meat in order to collect the leftover juice.
  • Season the deglazed sauce and add some tomato sauce.
  • Thicken with cornflour dissolved in the cold stock.

HOW TO SERVE

  • Place the chicken on a plate and pour some thickened sauce over the top.
Nutritional information (1 portion)
Energy
759.66
kcal
Carbohydrates
7.68
g
Proteins
54.72
g
Lipids
56.67
g
Sugars 2.11 g
Salt (Sodium) 4710.45 mg
Folic acid 53.25 ug
Vitamin C 13.87 g
Vitamin A 44.73 ug
Zinc 2.76 mg
Iron 3.68 mg
Calcium 78.47 mg
Cholesterol 292.75 mg
Polyunsaturated fatty acids 23.11 g
Monounsaturated fatty acids 19.83 g
Saturates 10.96 g
Fiber 1.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.