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Jessica53214
Christmas chicken
Chicken with mandarin, fresh herbs, carrots, onions, celery, flour and vegetable stock.
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Ingredients
- 1 mandarin
- 1 whole chicken
- 2 sprig of rosemary
- 2 twig fresh thyme
- 50 g Christmas butter see recipe of all kinds
- 400 g classic filling (for chicken) see recipe of all kinds
- 2 fresh carrots
- 1 stem celery
- 2 onion
- 1,5 el wheat flour
- 1,5 liter vegetable stock of tablet
- 500 g Cranberrysauce see recipe of all kinds
- 1 kg Roasted Potatoes see recipe of all kinds
Kitchen Stuff
Directions
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Preheat the oven to the highest setting.
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Halve the mandarin. Push the tangerine halves into the cavity of the chicken together with the herbs.
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Carefully leave some space between the skin and the meat of the chicken with a spoon.
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Start at the sides just above the leg and work towards the sternum of the chicken and backwards to create a large space.
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Fill the space that you have made with the spoon with the Christmas butter. Push the skin with your hands so that the butter is spread evenly.
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Remove the lower leaves from the sprig of rosemary and use it as a skewer to secure the skin around the cavity.
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Make space between the skin and the meat on the neck side and fill it carefully with as much filling as it will fit.
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Pull the sheet over the hole and stop inside. Cover the chicken with cling film and keep it in the refrigerator for as long as possible.
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Cut the carrots and celery into pieces. Cut the onion into quarters.
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Divide the carrots, onion and celery over a roasting pan that is slightly larger than the chicken.
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Place the chicken in the roasting pan without any cling film and cover with aluminum foil.
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When the chicken enters the oven, turn the temperature down to 190 ºC. Roast the chicken for 1 hour in the oven, or until the chicken is golden brown and cooked.
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Remove the aluminum foil after 1 hour so that the skin can become crunchy. Roast the chicken for another 20-30 min., Or until the chicken is golden brown and cooked.
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Lift the chicken and keep the chicken tilted over the roasting pan so that the meat juices run out.
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Place on a bowl and keep warm under a double layer of aluminum foil plus 2 dishcloths.
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Scoop off any fat layer floating on the roasting pan with a slotted spoon and place the roasting pan on a low heat.
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Stamp everything with a puree rammer. Scrape the tasty caked pieces from the bottom and stamp them too.
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Mix the flour bit by bit through the puree and then add the stock. Turn the heat up and let it cook for 10 minutes or until the gravy has thickened.
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Pour the gravy into a pan through a sieve. Push the vegetables in the sieve with a spoon so that you squeeze out all the flavors. Discard the contents of the sieve.
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Put the pan on low heat and keep the gravy warm until you serve the food.
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Cut the chicken, serve with the gravy, the stuffing balls from the oven, cranberry sauce, roasted potatoes and roasted or Christmas-fresh vegetables.
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Nutrition
470Calories
Sodium0% DV1.630mg
Fat48% DV31g
Protein74% DV37g
Carbs4% DV11g
Fiber8% DV2g
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