Roast chicken with croquettes and salad
Allergens:
Ingredients for 5 portions
Calculate portions
Broiler chicken
1.9 kg
Table salt
10.0 g
Sunflower oil
0.15 l
White wine
0.05 l
Poultry stock
0.5 l
Creamed corn
0.02 kg
Tomato sauce
0.15 l
Ham and cheese croquettes
10.0 ud
Vinaigrette sauce
0.038 l
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
Boiled ham
0.025 kg
Serrano ham
0.01 kg
Block cheese
0.005 kg
Sunflower oil
0.15 l
Plain flour
0.1 kg
Eggs
0.75 ud
Breadcrumbs
0.1 kg
Table salt
5.0 g
Elaboration
The following dishes are necessary for this recipe:
- Prepare a poultry stock.
- Prepare some tomato sauce.
- Croquettes
- Vinagreta sauce
- Gravy. Tie up and grease the chicken and add salt and pepper. Roast in the oven at about 180 ºC.
- Once cooked, remove from the oven and set the used tray aside. Ration the chicken.
For the chicken sauce:
- Remove the fat from the roasting tray and then deglaze. Deglazing is the process of adding some liquid (wine, cognac, cava, stock, etc.) to the tray where you have roasted meat in order to collect the leftover juice.
- Season the deglazed sauce and add some tomato sauce.
- Thicken with cornflour dissolved in the cold stock.
HOW TO SERVE
- Place the chicken on a plate and pour some thickened sauce over the top.
- Place the croquettes and salad on the side.
Nutritional information (1 portion)
Energy
1406.97
kcal
Carbohydrates
49.94
g
Proteins
65.04
g
Lipids
103.43
g
Fiber
5.15
g
Saturates
18.99
g
Monounsaturated fatty acids
35.4
g
Polyunsaturated fatty acids
45.23
g
Cholesterol
346.94
mg
Calcium
223.52
mg
Iron
5.88
mg
Zinc
4.13
mg
Vitamin A
243.51
ug
Vitamin C
33.02
g
Folic acid
123.35
ug
Salt (Sodium)
5722.92
mg
Sugars
10.56
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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