Roast chicken with chips and baked tomatoes - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Broiler chicken 1.9 kg
• Ground white pepper 2.5 g
• Table salt 10.0 g
• Sunflower oil 0.05 l
• White wine 0.05 l
• Poultry stock 0.5 l
• Tomato sauce 0.15 l
• Creamed corn 0.05 kg
• Potatoes 0.4 kg
• Tomato Provencal 5.0 ud
• Onion 0.033 kg
• Carrots 0.017 kg
• Green leek 0.2 ud
• Poultry carcasse 0.1 kg
• Water 0.5 l
• Powdered vegetable stock 0.033 kg
• Onion 0.05 kg
• Garlic, bulb 0.08 ud
• Green pepper 0.03 kg
• Diced tomato 0.2 kg
• Sunflower oil 0.005 l
• Table salt 0.07 g
• Sugar 0.0 kg
• Vine tomato 0.4 kg
• Provencal sauce 5.0 ud
• Margarine 0.025 kg
• Table salt 3.75 g
• Sugar 0.004 kg