Roast chicken with french fries and salad

Allergens:

Ingredients for 5 portions Calculate portions

Broiler chicken 1.9 kg

Table salt 10.0 g

Sunflower oil 0.05 l

White wine 0.05 l

Poultry stock 0.5 l

Tomato sauce 0.025 l

Creamed corn 0.0 kg

Lettuce 0.5 ud

Onion 0.05 kg

Vinaigrette sauce 0.038 l

Spanish style cut French fries 5.0 ud

Creamed corn 0.003 kg

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 0.008 kg

Garlic, bulb 0.013 ud

Green pepper 0.005 kg

Diced tomato 0.033 kg

Sunflower oil 0.001 l

Table salt 0.012 g

Sugar 0.0 kg

Olive oil 0.03 l

Vinegar 0.008 l

Table salt 5.0 g

Potatoes 0.6 kg

High oleic oil 0.25 l

Elaboration

The following dishes are necessary for this recipe:

Prepare a poultry stock.
Prepare some tomato sauce.
Vinagrete sauce. Make provencal tomatoes.
Make straw potatoes.
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 for deglazing. Ration the chicken.
For the chicken sauce.
Gravy. 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.
Peel and cut the potatoes into chips and then fry.
Prepare the salad: clean and cut the lettuce into pieces and onion into rings.