Grandma’s Chicken Dinner – chicken breast, with chicken cracking, stuffing, mash, vegetables, beetroot with horseradish sauce and gravy
Ingredients
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g Large chicken breast – skin on x 2
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ml boiling water for stuffing
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g sage and onion stuffing
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g potato
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g butternut squash
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g peas
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g carrots
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ml beetroot juice
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g horseradish
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g The Best chicken gravy
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g chicken bouillon
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g McDougalls thickening granules
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g Paprika
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g salt
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g pepper
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g butter for mash
Method
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1
Step 1
Skin chicken, place skin on parchment on baking tray, season skin and place more parchment and another tray on top.
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2
Step 2
Cook at 180 for 15 minutes, remove top tray and bake again for 10 minutes.
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3
Step 3
Place chicken in tin, season, add some chicken stock. Cook for 25 minutes at 180 basting occasionally, dust with paprika on final baste.
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4
Step 4
Make up stuffing, roll into balls and bake for 12mins.
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5
Step 5
Peel potatoes, butternut squash and carrots.
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6
Step 6
Boil potatoes, once boiling add butternut squash after five minutes.
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7
Step 7
Make sauce by heating up beetroot juice and horseradish, add thickening granules, heat until dissolved.
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8
Step 8
Cook carrots, when tender add peas.
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9
Step 9
Mash potatoes and butternut with butter – season.
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10
Step 10
Make up best of gravy, with boiling water until desired consistency reached.
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11
Step 11
Cut chicken crackling and portion chicken up.
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12
Step 12
Pipe mash on to plate. Assemble the rest of the dish.
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320 g Large chicken breast – skin on x 2
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150 ml boiling water for stuffing
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56 g sage and onion stuffing
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500 g potato
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300 g butternut squash
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120 g peas
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200 g carrots
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100 ml beetroot juice
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20 g horseradish
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20 g The Best chicken gravy
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10 g chicken bouillon
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8 g McDougalls thickening granules
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10 g Paprika
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15 g salt
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5 g pepper
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40 g butter for mash