D'Open Kitchen

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Roast Chicken w/ Stuffing Root Vegetables

Name: Roast Chicken w/ Stuffing Root Vegetables
Ingredients: 1/2 tsp Rosemary; 1/2 tsp Thyme; 1/2 tsp Oregano; 1/2 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Oil; 2 tbsp Butter; 2 tbsp Butter; 1 Onion (Diced); 1 tsp Parsley; 100 g Breadcrumbs; 1 Egg (beaten); 1/2 tsp Salt; 1/2 tsp Black Pepper; Roasted Vegetables; 1 Onion (Wedges); 1 Carrot (Wedges); 2 Potatoes (Wedges); 150 gm Pumpkin (Wedges); Au Jus; 1 tbsp Butter; 1 tbsp Flour; 1 Chicken Stock cube; 1 tsp Salt; 1 tsp black pepper

Recipe by

Trish yee

Roast Chicken with Stuffing and Root Vegetables presents a harmonious blend of traditional flavors and culinary mastery. This culinary ensemble features a succulent roast chicken, expertly prepared to achieve a golden and crispy skin while maintaining the moistness and tenderness of the meat. Complemented by a flavorful stuffing infused with aromatic herbs, the dish captures the essence of comfort and gastronomic satisfaction.

The incorporation of root vegetables, meticulously roasted alongside the chicken, adds depth and substance to the plate. These vegetables, often showcasing a medley of carrots, parsnips, and potatoes, contribute earthy flavors that complement the savory essence of the chicken and stuffing.

The preparation of Roast Chicken with Stuffing and Root Vegetables requires a keen understanding of roasting techniques and temperature control to ensure the ideal texture and flavor development. The result is a symphony of tastes that reflects the culinary craftsmanship and attention to detail integral to the creation.

This dish encapsulates the timeless appeal of a well-executed roast, where tradition meets technique to create a gastronomic experience that resonates as a homage to culinary expertise. Roast Chicken with Stuffing and Root Vegetables stands as a testament to the art of combining textures and flavors to achieve a balanced and gratifying plate.

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Course Main Course

Cuisine British

Ingredients

Marinade:

1/2 tsp Rosemary
1/2 tsp Thyme
1/2 tsp Oregano
1/2 tsp Salt
1/2 tsp Black Pepper
2 tbsp Oil
2 tbsp Butter

Stuffing

2 tbsp Butter
1 Onion Diced
1 tsp Parsley
100 g Breadcrumbs
1 Egg beaten
1/2 tsp Salt
1/2 tsp Black Pepper
Roasted Vegetables
1 Onion Wedges
1 Carrot Wedges
2 Potatoes Wedges
150 gm Pumpkin Wedges
Au Jus
1 tbsp Butter
1 tbsp Flour
1 Chicken Stock cube
1 tsp Salt
1 tsp black pepper

Instructions

Start with the stuffing first, heat a fry pan and melt the butter and saute the onions, add the parsley then remove from heat. Let it cool - then add the breadcrumbs, eggs, salt, pepper and roll it into a paste.
Mix the marinade and lather the chicken, make sure to marinade inside the cavity too. Then add the stuffing inside the cavity.
On a bed of roasted vegetables (Onions, carrot, potato, pumpkin), place the chicken, breast side up and roast for about 45 mins (or until done) at 180 deg C. Remember to lather the bird with pan au jus every 15 minutes or so.
After roasting, Remove the bird, and the roasted vegetables aside. Remove the excess fat. I
Serve chicken, with roasted vegetables and gravy.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.