roast chicken with apricot glaze

Name: roast chicken with apricot glaze
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 chicken ready to roast (1.2-1.5 kg); 7-10 Tbsp salt, white pepper; 7-10 Tbsp 750 g-1 kg potatoes; 500 g Carrots; 500 g Leeks (leek); 30 g butter/margarine; 30 g flour, 1-2 tsp curry; 5 TABLESPOONS Whipped cream; 1-2 TABLESPOONS Apricot Jam; 2-3 stem(s) Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 chicken ready to roast (1.2-1.5 kg)
7-10 Tbsp salt, white pepper
7-10 Tbsp 750 g-1 kg potatoes
500 g Carrots
500 g Leeks (leek)
30 g butter/margarine
30 g flour, 1-2 tsp curry
5 TABLESPOONS Whipped cream
1-2 TABLESPOONS Apricot Jam
2-3 stem(s) Parsley

Directions

1
Chicken wash. Rub inside and outside with salt and pepper. Place on a greased fat pan. Roast in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 hour
2
Peel, wash and slice the potatoes. After about 15 minutes add them to the fat pan. Season, turn more often
3
Clean or peel, wash and chop the carrots and leek. Boil 1/2 l salted water. Cover the vegetables and cook them for about 10 minutes. Then drain and collect the cooking water. Keep vegetables warm
4
Heat the fat. Sweat flour and curry in it. Deglaze with vegetable water and cream. Bring to the boil and simmer for about 5 minutes. Season sauce to taste
5
Spread the chicken with jam about 10 minutes before the end of the frying time. Wash and chop parsley
6
Arrange everything and sprinkle with parsley