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Ингредиенты
- 1 lrg Chicken, approx. 1.7kg (3 3/4 lb)
- 25 gm Butter, softened (1oz)
- 2 tsp Dijon mustard Zest and juice of 1/2 lemon
- 1 tsp Schwartz Paprika
- 2 tsp Schwartz Mixed Herbs
- 1/2 tsp Schwartz Garlic Salt
- 6 x Rashers unsmoked streaky bacon
- 2 tsp Cornflour
- 1 tsp Dijon mustard
- 1/2 tsp Schwartz Paprika
- 1 tsp Schwartz Mixed Herbs
- 300 ml Chicken stock, (1/2 pint)
- 2 Tbsp. Creme fraiche or possibly double cream
Инструкции
- Pre-heat the oven to 180C, 350F, Gas Mark 4.
- Place the chicken in a large roasting tin. Mix together the butter, mustard, lemon zest and juice, herbs and spices.
- Loosen the skin of the chicken and spread the butter mix under the skin. Lay the bacon rashers over the top of the chicken and secure with cocktail sticks.
- Cover with foil and bake for 1/2 hour. Remove foil and continue cooking for a further 1 hour or possibly till the chicken is cooked throughout, basting occasionally.
- Remove the chicken from the tin and drain away the excess fat from the juices. Blend the cornflour with the mustard, Paprika, Mixed Herbs and stock. Add in to the chicken juices in the roasting tin and bring to the boil, stirring till thickened. Stir in the creme fraiche or possibly cream. Serve with the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 4 servings | |
| Calories 733 | |
| Calories from Fat 478 | 65% |
| Total Fat 53.13g | 66% |
| Saturated Fat 17.44g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 388mg | 16% |
| Potassium 659mg | 19% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.03g | 0% |
| Protein 58.53g | 94% |
