Roast chicken with corn, celery and plums
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook fried chicken
- 7-10 Tbsp (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Curry
- 20 g Butter or margarine
- 1 can(s) (1134 ml) Corncob
- 1 (approx. 500 g) Perennial celery
- 1 glass (680 ml) Plums
- 1/4 l clear chicken stock (instant)
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken inside and out under cold running water and pat dry with kitchen paper. Mix a little salt, pepper and curry and season the chicken with it. Tie the legs together with kitchen string.
- 2
Place it with the chest side down in a roaster rinsed with water. Spread flakes of fat on the chicken. Roast in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.
- 3
In the meantime, drain the corn and cut it into wheels. Clean and wash the celery and cut it into 2-3 cm long pieces. Drain the plums and collect the juice. Halfway through the frying time, turn the chicken and spread the vegetables and plums around it.
- 4
Sprinkle with salt and pepper. Pour in the chicken stock and finish frying the chicken. Add some plum juice and curry to the roast stock to taste.
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