Chicken

Chicken meat

Chicken meat is imported by Vogely, we work with the best abattoirs.

Products

Corn chicken, ready to cook

Broiler ready to eat

Free-range chicken, ready to cook

Nutritional information

Nutritional values Per 100g
KJ-Kcal 538/139
Proteins 20,5
Carbohydrates 0
Fats 6,3

Recipes

Chicken with potato

Difficulty : Reasonably easy

Cooking time : 3 to 4 hours

Ingredients 8-10 persons

- Label Rouge chicken of 2-2,5 kg
- 2 kg firm potatoes, e.g. maris piper, in their skins, cut into 2 cm fries
- 2 lemons
- olive oil
- small bunch of thyme
- 5 cloves of garlic, crushed
- 4 tbsp. low-fat Greek yogurt
- small bunch of each: chervil, basil and leaf parsley, finely chopped
- extra-virgin olive oil
- 1 fennel tuber, thinly sliced, green saved for garnish
- 1/4 white cabbage, thinly sliced
- 4 medium-sized carrots (preferably in different colours), in ribbons
- small lettuce leaves and green herbs, to go with it

Info

Super chickens and organic chickens naturally have more fat, so roasting is different than for regular chickens. So make sure you have a chicken from VOGELY for this recipe.

Preparation

1. Preheat the oven to 180 °C. Let a chicken that comes out of the refrigerator come to room temperature first.

2. Pre-cook the chips for 4-6 minutes in a pan of hot water with some salt plus one of the (whole) lemons.

3. Drain them in a colander (remove the lemon and save it for the dressing), steam them dry for a few minutes and shake them briefly to push up the edges - this will make them nice and crispy.

4. Rub a little olive oil, salt and pepper into the chicken. Cut the second lemon in half and rub 1 half over the chicken before pushing both halves into the abdominal cavity.

5. Place the chicken breast side down on a wire rack in the middle of the oven - most of the fat is in the back, so the juices will flow into the breast and keep the meat juicy. Slide a baking tray (possibly lined with baking paper) under the grill to catch the juices. (You'll need that for the rest of the preparation of the fries) and roast the chicken 1 1/2 - 2 hours, or until the meat is well done; turn the chicken after 45 minutes, so you get a crispy skin all around.

6. When there are 30 minutes of roasting time left, add the pre-cooked chips, thyme, and garlic to the roasting liquid on the baking sheet; stir well so that the chips are coated all around with it. Sprinkle with salt and pepper and bake in the oven; spoon over after 15 minutes.

7. Remove the cooked chicken from the oven and increase the oven temperature to 200°C. Bake the chips for a further 10 minutes, until crispy, while the chicken rests.

8. In the meantime, make the dressing. Halve the cooked lemon and scoop the juicy flesh into a bowl. Cut half the peel very fine (without the bitter white) and add that too. Stir in the yoghurt and chopped herbs and fluff up the dressing with a little extra virgin olive oil. Set aside.

9. Place the fennel, cabbage and carrots in a large bowl, spoon in the dressing and sprinkle the salad with the preserved fennel greens and the lettuce leaves and green herbs.

10. Serve the grade chicken with the fries and salad.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com