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A Mystery Box Adventure - Chicken, Vegetables, And Rice

Prepare vegetables Peel carrots and cut into slices 1cm thick. Peel onions and cut into slim wedges. Cut tomatoes into halves or quarters. Cut the lemon into 8. Chop/crush garlic Mix tomatoes and lemon together in one bowl. Season with salt and pepper Mix carrots, onions and garlic in another bowl. Season with salt and pepper Prepare the chicken Pour in a bit of oil in the bottom of the oven safe . . .

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Servings: 3

Prep Time: 00:30

Cook Time: 03:00

Tools you will need:

a very sharp medium sized knife

pot

whisk

large oven safe dish (to hold the chicken and vegetables)

serving spoon

kitchen spoon

bowls

Ingredients you will need:

1 whole chicken (preferably at least 1500g )

2 onions

4 carrots

1 organic or other insecticide free lemon

small bunch of very ripe cherry tomatoes

4 garlic cloves (or to taste)

300 ml white wine or 100 ml water and 200ml chicken stock

1 - 2 tbsp cornstarch

oil

salt

pepper

Preparation

1Prepare vegetables

2Peel carrots and cut into slices 1cm thick.

3Peel onions and cut into slim wedges.

4Cut tomatoes into halves or quarters.

5Cut the lemon into 8.

6Chop/crush garlic

7Mix tomatoes and lemon together in one bowl. Season with salt and pepper

8Mix carrots, onions and garlic in another bowl. Season with salt and pepper

9Prepare the chicken

10Pour in a bit of oil in the bottom of the oven safe dish.

11Pour the carrot-onion mix in the dish.

12Pour 100 mL wine/water in the dish.

13Stuff the chicken with the lemon-tomato mixture.

14Place the chicken on top of the carrot-onion mix in the dish.

15Sprinkle the chicken with plenty salt.

16Wrap the entire dish in two layers of tinfoil.

17Turn on oven to 160 on fan. Place the chicken dish in lower half of the oven on a rack.

18Cook for 2 hours.

19Pour liquid from the chicken dish into a pot. (This will become sauce & veg thing)

20Place pot on stove at low-medium heat. Add another 100 mL wine or stock.

21Take the tinfoil off the chicken and turn the chicken such that the breast is on the carrot-onion mix.

22Turn the heat to 180.

23Cook chicken for 20 mins or until skin is golden brown.

24Take the chicken out and turn it so the breast is facing up.

25Pour liquid from the chicken dish into the sauce pot.

26Place the chicken back into the oven to brown the skin - 20 mins or until skin is golden brown.

27Take 1-2 tbsp of cornstarch and mix with some of the sauce in another small bowl or glass.

28Stir with fork or whisk until there is no lumps and the cornstarch is completely dissolved in the liquid.

29Mix the cornstarch liquid into the sauce pot.

30Whisk the sauce until it thickens.

31Turn down the heat to low

32Once the chicken skin is golden brown - take the chicken out of the oven.

33Scoop out the filling from the chicken.

34Mix the onion-tomato filling and the vegetables from under the chicken in with the sauce along with any remaining liquid from the chicken dish. Stir with a spoon until everything is somewhat homogenous with whole vegetables visible still.

35Meanwhile, let the chicken rest at least 5 minutes.

36Now to cutting up the chicken. The meat should be super tender and the bird sorta falls apart…

37Start by breaking off the wings.

38Now get out your sharpest knife. Cut the skin between the upper thighs and the breasts. spread out the thighs and cut the joint.

39Cut down the middle of the breast down to the wishbone follow the shape of the wishbone all the way down the front of the chicken. Loosen the breast meat from the ribcage with your fingers and cut when the meat won’t loosen from the ribcage.

40Once you get off the breasts cut into two.

41Arrange the chicken pieces on a plate - ready to serve. If fancy pour the sauce into a pretty bowl with a spoon.

42Serve up with some brown rice or roast potatoes and salad.

Additional Notes

Tip: pick the carcass clean off with your fingers and use the meat in a salad or sandwich at a later date. Tip: save the carcass for winter - it’s great for making chicken soup.

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