Simple Slow-Roast Chicken Dinner from Madhouse Cookbook: Delicious Recipes for the Busy Family Kitch
There’s no racing about and getting in a flap with this roast dinner—everything you need is cooked in one pan. If you are lucky enough to have any leftovers, then you really must try the Roast...
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 2 or 3 rosemary, thyme or sage sprigs
- 2 cups plus 2 tablespoons chicken stock
- ½ cup white wine
- 1 tablespoon cornstarch
- 2 or 3 parsnips, peeled and cut into chunks (central core removed if tough)
- 1 garlic bulb, halved through the middle
- 4-pound free-range or organic chicken
- 3 tablespoons butter, soft
- 1 butternut squash, halved, peeled, seeded and cut into wedges
- 2 large carrots, peeled and cut into large chunks
- sea salt
- freshly ground black pepper
- 2 tablespoons heavy cream or sour cream (optional)
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