IPG's Roast Chicken Dinner
IPG's Roast Chicken Dinner

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ipg's roast chicken dinner. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

IPG's Roast Chicken Dinner is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. IPG's Roast Chicken Dinner is something which I have loved my entire life. They’re fine and they look fantastic.

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To get started with this recipe, we have to prepare a few ingredients. You can have ipg's roast chicken dinner using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make IPG's Roast Chicken Dinner:
  1. Get 1 pack stuffing (sainsbury's orange, cranberry and chestnut is yummy!)
  2. Make ready 1 head broccoli or 1 pack tenderstem broccoli
  3. Prepare 1 organic chicken, about 1.4 kg
  4. Make ready 2 large potatoes
  5. Prepare 2 carrots
  6. Make ready 2 tbsp plain flour
  7. Take 1 tsp red currant jelly
  8. Get 1 chicken stock cube
  9. Prepare 1/4 tsp gravy browning

My family loves roasted vegetables and with this recipe, the results are amazingly wonderful. The chicken is perfectly done and the veggies are nicely browned. Skin should be deep golden brown and juices should be sizzling. (This is a different roast turkey recipe I made the same day. Will post soon.) And sometimes I just rip off the leg and eat it in the kitchen before dinner is.

Instructions to make IPG's Roast Chicken Dinner:
  1. Pre-heat the oven to 180C. place the chicken in a roasting tin, preferably with a lid but not essential, rub with a little oil, season with salt, black pepper and thyme, and add about 1 cm depth cold water into the bottom of the tin. Roast for 1 hr 45 mins. if using a lidded roaster, roast for the first hour with the lid on. If roasting without a lid, check the water level during roasting to make sure the tin doesn't dry out.
  2. Peel and chop the potatoes into roast sized chunks, and boil for about 10 minutes. Then drain, add a few tablespoons of oil or fat, and shake gently around the pan until the edges of the potatoes are fluffed up and the potatoes are coated evenly with oil. Place onto a tray, and roast for 45-60 mins.
  3. Slice the carrots length-wise, drizzle with a little oil and some black pepper, and roast for about 30 mins until soft. at the same time, prepare the stuffing according to packet instructions and bake for about 20 mins.
  4. Steam the broccoli for about 10 mins or until tender, then add a knob of butter, some salt and pepper.
  5. To make the gravy, heat a few tablespoons of oil or butter in a non-stick pan, and add 2 tbsp plain flour. cook, adding more oil or butter if necessary so that you have a fluid paste, for about 2 mins. Then, crumble in a chicken stock cube, and add any juices from the chicken or water gradually, until the desired consistency is reached. Add a tiny drop of gravy browning and stir in - add more until you get the colour you desire. Add a couple of turns of black pepper, and 1 tsp red currant jelly. Taste, and add more red currant jelly if it's still slightly sour.
  6. Serve all together with a nice glass of red!

Roast these chickens close to our trash pick-up day. The last thing I want it the carcass sitting in our trash for days. And if there is any left over, I save it for the week for lunches and dinners. Some of you have asked why I would roast a chicken on my own - why not just buy one and spare the extra. Roast chicken is one of those simple,basic recipes that every beginning cook can master, but sometimes the way you flavor it can make this dish into something entirely new.

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