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For the chicken

  • Sea salt 1 g
  • Bay leaves 0.8 g
  • Celery, diced 120 g
  • Carrots, diced 160 g
  • Banana shallots, quartered 120 g
  • Rapeseed oil 40 ml
  • Whole chicken 1.6 kg
  • White Chicken Stock (scratch) 1 l
  • Thyme 0.8 g
  • Garlic 8 g

To serve

  • Flat leaf Parsley 4 g
  1. For the chicken

    • Season the chicken then heat the oil on a medium high and then brown the chicken and then remove and set aside. Add the vegetables and herbs and sweat for 4-5 min. then add the garlic and cook for a further 2-3 min. then add the chicken back in.
    • Bring the stock to the boil then pour over the chicken and place in to the oven. Cook for 35-40 min. or until thoroughly cooked.
  2. To serve

    • Serve two pieces of chicken and some of the vegetables as a portion, ladle over the stock and garnish with the chopped parsley.
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For the chicken

To serve

  • Flat leaf Parsley 4 g
  1. For the chicken

    • Bring the water to the boil then whisk in the KNORR jelly then cover and simmer until needed. Season the chicken then heat the oil on a medium high and then brown the chicken and then remove and set aside. Add the vegetables and herbs and sweat for 4-5 min. then add the garlic and cook for a further 2-3 min. then add the chicken back in.
    • Pour the bouillon over the chicken and place in to the oven. Cook for 35-40 min. or until thoroughly cooked.
  2. To serve

    • Serve two pieces of chicken and some of the vegetables as a portion, ladle over the stock and garnish with the chopped parsley.

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