American style roast chicken
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 5 | kg | Chicken, whole (roasting) |
| 100 | g | FLORA Buttery Spread 2kg |
| 250 | g | Wholemeal bread crumbs |
| 100 | ml | COLMAN'S English Mustard |
| 200 | g | Streaky bacon |
| 1.2 | kg | Tomatoes |
| 100 | g | Watercress |
| 100 | g | FLORA Buttery Spread 2kg |
| 15 | g | KNORR PROFESSIONAL Pureed Herb Mixed Herbs |
Preparation
Advance preparation
Pre heat an oven to 180°C, 350°F, Gas 4. Wash the chicken under cold running water and remove the backbone. Warm the service plates.
Method
1. Flatten the chicken, tucking the legs into slits in the skin. Brush with a mixture of garlic paste and oil. Grill or flash through the hot oven to seal the pores.
2. Place on a baking tray, baste with the diluted Coleman's English Mustard, sprinkle with the breadcrumbs, melted FLORA Original and roast in the pre heated oven until thoroughly cooked through to the core.
3. Portion the chicken as required and allow to rest a little.
4. Grill the bacon and tomatoes to a crsipy consistency or bake in the pre heated oven. Heat the Flora and add a little KNORR Bouqet a l'italienne Herb Paste.
5. Place the chicken portions in the serving dishes, garnish with watercress, bacon, tomato and mask/drizzle with a little melted FLORA Herb Spread or serve separately.
Service hint.
Serve with mash potatoes and steamed corn on the cob.
Handy hint.
For ease of portioning use chicken portions with the skin on.
Healthy Hint
Remove the chicken skin before service. Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
