Chicken on braised autumn vegetables

Name: Chicken on braised autumn vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 small ready-to-cook chickens (approx. 1000 g each); 7-10 Tbsp Salt; 600 g Potatoes; 1 (approx. 900 g) Turnip; 3/4 l Vegetable broth (instant); 400 g Leeks (leek); 7-10 Tbsp white pepper; 100 g golden syrup; 1/2 bunch Parsley; 7-10 Tbsp wooden sticks; 7-10 Tbsp Kitchen yarn

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 small ready-to-cook chickens (approx. 1000 g each)
7-10 Tbsp Salt
600 g Potatoes
1 (approx. 900 g) Turnip
3/4 l Vegetable broth (instant)
400 g Leeks (leek)
7-10 Tbsp white pepper
100 g golden syrup
1/2 bunch Parsley
7-10 Tbsp wooden sticks
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chicken, dab dry and rub with salt. Close the opening with wooden sticks and tie up with kitchen string. Place on a fat pan and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 1-1 1/4 hours. In the meantime, peel and wash the potatoes and cut them in half. Clean, peel and chop the turnip. Cover and cook potatoes and turnip in boiling broth for about 15 minutes. Meanwhile clean, wash and cut leek into rings.
2
Mix potatoes, turnips and leek. Season with salt and pepper. Stir in half of the turnip syrup and add vegetables to the fat pan about 15 minutes before the end of the cooking time. Drip the rest of the syrup over the chicken. Wash parsley, dab dry and chop finely. Serve the chicken and vegetables sprinkled with parsley