Preparation: 15 Mins
Ingredients
Slow Cooker Option
Duration: 1 Hour 15 Mins or 6-8 Hours in slow cooker
Serves: 4
Roasted Chicken
Roasted Chicken
Ingredients
- 20g of butter
- Five sprigs of thyme
- Five cloves of unpeeled garlic
- 1.5kg of whole chicken
- Two cups (500ml) full of cream milk
- Zest of one lemon
- Two tea spoons of honey
Bread Sauce
Ingredients
Ingredients
- Two cups of strained milk juices
- 150g of fresh white breadcrumbs
- 50g of butter, extra
- Fresh nutmeg, to taste.
- The first step is to preheat your oven to 180°C (160°C fan forced). Over high heat, heat a medium sized, ovenproof saucepan (with lid). Add your butter and pan-fry chicken on all sides until golden brown.
Small cooker method;
- Add the milk, lemon, thyme, garlic, honey and season with salt and pepper. Place in the oven while covered with lid. Bake it for one hour, basting every 15 minutes, or until cooked through.
- Remove the chicken, cover it with foil paper and keep it warm. Strain juices from pan chicken into through a fine sieve into a clean small saucepan. Finally, add the breadcrumbs, butter, nutmeg and season to taste. Stir over medium heat for 5 minutes or until slightly thickened. Serve chicken with sauce and steamed or roasted vegetables.
Slow Cooker Option
- Brown the chicken as per the recipe in the slow cooker or a separate saucepan.
- Continue the recipe by setting the slow cooker to low for 6-8 hours or until the chicken is cooked through.
