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Roast chicken with onion and sage stuffing, carrot purée and Madeira sauce
Photo: Lily Banse

Roast chicken with onion and sage stuffing, carrot purée and Madeira sauce

26 ingredients 1 hr + 2 hr Serves 4 openrecipes

The stuffing in this recipe is cooked as a twist on Yorkshire pudding – Sunday lunch will never be the same again!

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Estimated Nutrition (whole recipe, rough)

1321
Calories
71g
Protein
45g
Fat
159g
Carbs
What these numbers assume — 16 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Chicken 100g cooked 165
Milk 1 cup (244ml) whole 149
Olive Oil 1 tbsp (14g) 119
Butter 1 tbsp (14g) 102
White Bread 1 slice (30g) white 79
Egg 1 large egg (50g) 78
Peas 1/2 cup (72g) 62
Onion 1 medium (110g) 44
Asparagus 6 spears (90g) 27
Carrot 1 medium (61g) 25
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Thyme 1 tsp dried (1.4g) 4
Sage 1 tsp ground (0.7g) 2
Salt 1 tsp (6g) 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 x 1.6kg/3lb 8oz chicken
  • , for drizzling olive oil
  • and freshly ground saltblack pepper
  • 1 onion
  • 1 garlic
  • knob of butter
  • 1 sprig fresh thyme
  • 500ml/17½fl oz dark chicken stock
  • 150ml/5fl oz Madeira
  • salt and freshly ground black pepper
  • knob of butter
  • 1 onion
  • 2 tbsp chopped fresh sage
  • 4 slices day-old white bread, made into breadcrumbs
  • salt and freshly ground black pepper
  • 100g/3½oz plain flour
  • 2 free-range eggs
  • 85ml/3fl oz milk
  • , for drizzling vegetable oil
  • 450g/1lb carrots
  • 300ml/10½fl oz light chicken stock
  • salt and freshly ground black pepper
  • 12 Chantenay carrots
  • 12 asparagus
  • 100g/4oz fresh peas
  • 25g/1oz butter

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcfood · Recipe sourced from openrecipes

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