Roast Chicken and Bread Sauce
Roast Chicken and Bread Sauce...needs no introduction but you know it is a family favourite! A great, crowd pleasing recipe!
Ingredients
- 1 1.8k Chicken
- 100g cream cheese
- 35g parsley leaf roughly chopped
- 35g sage leaf roughly chopped
- 1/2 onion peeled
- 1 hispi cabbage 1/2d
Bread Sauce:
- 1 onion studded with 5 cloves and a bay leaf
- 200ml full fat milk
- 200ml double cream
- 150g fresh white breadcrumb
Sauce:
- 150ml port
- 300ml chicken stock
Method
Pre heat the oven to 200c.
Mix the cheese, onion and herbs together in a food processor. Season with salt and pepper, spoon into a piping bag, ease hand under breast skin and pipe cream cheese mixture. Spread it evenly out over breast.
season the bird, place on the cabbage pop and pop into oven for one hour or until juices clear. Rest.
Use roasting tray to make quick roasting juices sauce by whisking in the port and stock and reducing by half.
Warm milk and cream with onion, pop the onion to 1 side to make the bread sauce, add breadcrumbs and keep warm.
Ingredients
- 1 1.8k Chicken
- 100g cream cheese
- 35g parsley leaf roughly chopped
- 35g sage leaf roughly chopped
- 1/2 onion peeled
- 1 hispi cabbage 1/2d
Bread Sauce:
- 1 onion studded with 5 cloves and a bay leaf
- 200ml full fat milk
- 200ml double cream
- 150g fresh white breadcrumb
Sauce:
- 150ml port
- 300ml chicken stock
Method
Pre heat the oven to 200c.
Mix the cheese, onion and herbs together in a food processor. Season with salt and pepper, spoon into a piping bag, ease hand under breast skin and pipe cream cheese mixture. Spread it evenly out over breast.
season the bird, place on the cabbage pop and pop into oven for one hour or until juices clear. Rest.
Use roasting tray to make quick roasting juices sauce by whisking in the port and stock and reducing by half.
Warm milk and cream with onion, pop the onion to 1 side to make the bread sauce, add breadcrumbs and keep warm.
