Roast chicken with croquettes and salad

Allergens:

Ingredients for 5 portions Calculate portions

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

Ham and cheese croquettes 10.0 ud

Lettuce 0.5 ud

Onion 0.05 kg

Vinaigrette sauce 0.038 l

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

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

Boiled ham 0.025 kg

Serrano ham 0.01 kg

Block cheese 0.005 kg

Sunflower oil 0.15 l

Plain flour 0.1 kg

Eggs 0.75 ud

Breadcrumbs 0.1 kg

Olive oil 0.03 l

Vinegar 0.008 l

Table salt 5.0 g

Elaboration

The following dishes are necessary for this recipe:

Prepare a poultry stock.
Prepare some tomato sauce.
Croquettes
Vinagreta 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