Today's Recipe - Honey and Fennel Roast Chicken

Contains Egg: No

Ingredents: 1 whole chicken 2 tbsp honey 1 tsp ground fennel 1 tsp garlic paste salt and pepper 1 stick celery 1 bay leaf 1 leek 1 chopped onion 1 chopped carrot Roast potatoes500 gm boiled, grated potatoes 2 tsp cajun spices2 tsp butter 1 tsp garlic paste 50 ml brown sauce

Method: Mix the honey, fennel, garlic and seasoning together. Spread the marinade under the skin of the chicken. Roast in a hot oven, with the bay leaf, celery, onion, leek and carrot until golden brown in color. Glaze with more honey and fennel before serving. For the potatoes, mix the grated potatoes with the spices and garlic. Shape into patties and fry in hot butter and oil until colored. Serve with the roast chicken.


Recipe By: Chef Hardy with Roopa Gulati

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