|per 100 g||Total Recipe|
|Gross weight||100 g||2797 g|
|Energy||747 kJ / 179 kcal||20886 kJ / 4993 kcal|
|Sat. fat||4 g||103 g|
|Unsat. fat||6 g||150 g|
|Fibre||1 g||21 g|
|Salt||229 mg||6389 mg|
1.1 kgWhole Chicken
100 gSweet pepper
22 mlOlive oil
1 gPepper, black
600 gYorkshire Pudding
2.8 kgTotal recipe weight
Pre heat the oven at 200 °C - 392 °F.
Clean and cut the vegetables into chunks and mix them on the oven tray, drizzle generously with olive oil and season with pepper & salt.
Now place the whole chicken with the breast side on the cutting board and cut the chicken back open using the meat scissor. Remove any remaining innards.
Crush the garlic and pick the sage leaves. Push your hand between the meat and the skin and rub with the garlic and sage on the meat. Finaly stuff the butter, 1/2 the sage and 1/2 of the garlic under the skin. The rest of the sage and garlic you can mix with the vegetables. Place the chicken open and with the skin side up ontop of the vegetables, season well with pepper and salt.
Roast the chicken for 20 minutes in the oven and then lower the temperature to 180 °C / 356 °F and roast for a further 20 minutes
While the chicken is in the oven you can do your preparations for the yorkshire pudding and the gravy.
When the chicken is cooked and looking great remove in onto a large plate with the majority of the vegetables and cover with tin foil. Leave the chicken to rest for about 20 - 30 minutes. (Turn the heat in the oven back up for baking the Yorkshire puddings)
Leave the juices and a handfull of vegetables in the oven tray and place on high heat on the stove, Use this as the base for preparing your gravy. Follow the gravy recipe.
Finaly bake the Yorkshirepudding and serve with the chicken.
This vegetable mix looks nice and works well but generally I use any vegetables I have laying around ( making sure my favourate vegie`s are in there)