At least that’s how my friend Sandy G. calls it. I know it’s not the most colourful plate, rather colour coordinated and I would have never taken a picture of it had it not been for my other half who said, maybe people can see how nice it tasted 😉
Ingredients for 4 people
1 medium sized chicken
2 leeks cut into inch size pieces
4 carrots, cut 2 into bigger pieces and 2 into smaller ones
1 parsnip, finely chopped
¼ celeriac root. finely chopped
2 cloves of garlic, peeled
1 bay leaf
1 ½ pints of vegetable or chicken stock
1 red chili
salt, pepper, paprika
Rub salt and pepper into the chicken and sprinkle with paprika. Place it into the middle of a roasting pan and add the chopped vegetables, peppercorns, bay leaf and garlic. Pour the stock around and place the roasting pan onto the middle shelf in the oven, gas mark 5-6 for an hour. The chicken is ready when you can slightly turn the leg and clear juices run out.
For the gravy, I mash all the finely chopped vegetables and the stock through a funnel sieve, season to your own liking and cook for good ten minutes on the stove on the biggest flame to reduce it slightly. If you want your gravy thicker you can use corn or potato flour for this (put 1 tbsp. flour into a cup, add some cold water, whisk and then stir it into the hot gravy).
I serve roast potatoes with it.