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Marinade

Pour-Over Gravy

Before Serving

  • Cooking Oil 25 ml
  • Carrots 100 g
  • Onions 100 g
  • Celery 100 g
  1. Marinade

    • Mix Italian Herb Paste with oil in a mixing bowl.
    • Add in chicken and rub/coat the chicken well.
    • Chill overnight before roasting.
  2. Pour-Over Gravy

    • Heat up water in sauce pot.
    • Slowly whisk in Chicken Gravy Mix.
    • Bring it to a boil and simmer for 3mins.
    • Fold in butter and Herb Paste Provence and set aside.
  3. Before Serving

    • Heat up a casserole, add in cooking oil.
    • Sweat carrot, onion and celery till light brown.
    • Place marinated chicken in the middle of the pot.
    • Transfer casserole into preheated oven and roast it at 120°C for 40mins.
    • Remove casserole and turn up the oven temp to 200°C.
    • Place casserole back into the oven and roast it further at 200°C for 15mins till golden brown.
    • Ready to serve.
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