How to Prepare Perfect Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free

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Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more green we won't be able to fix the problems of the environment. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your kitchen more green.

A lot of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is definitely something we can all perform, without difficulty. It's concerning being practical, more often than not.

We hope you got benefit from reading it, now let's go back to vickys full roast chicken dinner with sides and leftover ideas, gluten, dairy, egg & soy-free recipe. You can cook vickys full roast chicken dinner with sides and leftover ideas, gluten, dairy, egg & soy-free using 17 ingredients and 21 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free:

1. Provide 1 large of prepared chicken, no giblets.
2. Provide 5 tbsp of sunflower spread / butter.
3. Use 1 tbsp of chicken seasoning.
4. Get 6 large of white potatoes.
5. Use 500 grams of parsnips.
6. Provide 500 grams of swede.
7. You need 300 grams of button sprouts.
8. Take 300 grams of baby carrots.
9. You need 90 grams of gluten-free oatmeal.
10. Take 1 of finely diced onion.
11. Use 120 ml of rice milk.
12. Take 1 of a slug of vegetable oil.
13. You need 1 of spray oil.
14. Take 1000 ml of chicken stock.
15. Use 4 tbsp of flour.
16. Get 1 tbsp of syrup or honey.
17. You need 1 of salt & pepper.

Steps to make Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free:

1. Preheat oven to gas 6 / 200C / 400°F.
2. Wash and pat dry the chicken. Push your fingers gently under the skin and over the back of the chicken to loosen, then push 2 tbsp of dairy-free spread under the skin on top of the flesh.
3. Season with chicken seasoning and put in the oven. It needs to cook for 40 minutes per kilo.
4. Wash the potatoes and peel if you like, then halve them or quarter if they're really big and place in a pan of salted cold water with the peeled and halved parsnips.
5. Peel the swede and dice, then place in another pan of salted water.
6. Prepare the sprouts by cutting off the hard stem, peeling off the outer leaves and cutting a shallow cross into the stem so it cooks. Again, place in a pan of salted water.
7. Place the baby carrots in, you guessed it, a pan of salted water. If you want to roast them instead, put them in with the potatoes and follow the parsnip instructions.
8. After a quarter of the roasting time has passed, take the chicken out and baste it in the butter and juices, then put back into the oven.
9. The potatoes and parsnips need to boil for 4 minutes, then drain. Rough the potatoes up a little by tossing them in a colander. Sprinkle with some flour then coat both the potatoes and parsnips with a good spray of oil, season with salt, pepper and any other herbs/spices you prefer and roast for 15 minutes. Turn then roast a further 15 minutes. Turn once more then roast for another 10 minutes until golden and crispy. You should put these in the bottom of the oven 40 minutes before the chicken is ready. When the chicken comes out to rest, move them to the top shelf.
10. Baste your chicken again at the halfway cooking time, then again at 3/4 cooking time, then get the rest of the veg and stuffing ready to cook.
11. The swede needs to boil for 25 minutes. The sprouts and carrots just need 6 minutes..
12. The stuffing is easy. Start it after the chicken comes out to rest at the same time you put the sprouts and carrots on to boil. In a microwavable bowl, put the oatmeal, onion, milk, a good glug of oil and a tsp each salt & pepper. Mix well then cover and vent. Cook on high for 6 minutes stirring halfway through..
13. The chicken is ready! Take it off the roasting tray, cover and set aside. Move the roasting veg up in the oven. Drain the swede and mash it with a good amount of sunflower spread and salt & pepper / seasoning to taste. I like to add a little nutmeg. Drain the sprouts and melt over a knob of sunflower spread. You can stir in some chopped cooked bacon, chopped chestnuts or flaked almond to dress them if you like. Drain the carrot and glaze with syrup or honey..
14. Spoon the excess fat from the juices left on the chicken roasting tray. Stir in a heaped dessertspoon of flour and bring to boil on the hob, scraping the solids from the bottom of the tray. Strain through a sieve..
15. Take the roasted veg out of the oven and plate everything up! Enjoy.
16. Check out the leftovers lol! An idea to use them :.
17. Make a roux from equal amounts of sunflower spread and flour. Add rice, oat or almond milk to make a basic white sauce. Season with salt & pepper and chop up some chunks of chicken, carrot and sprouts and mix through. Mix some mashed swede in too. Even throw some dairy-free cheese in!.
18. Make a pie! Here I used 3 squares of filo pastry (see my gluten-free recipe on my profile), each square buttered with another square placed on top but the opposite way round, then a final square on top of that to make a 6 pointed star shape.
19. Shred and mix together the leftovers and place in the centre of the pastry, then fold in the corners so the filling is encased.
20. For filo, shortcrust or puff, bake at gas 4 / 180C / 350°F for 25-30 mins or until golden.
21. Make soup! Use any leftover chicken in my Roast Chicken & Rice soup https://cookpad.com/us/recipes/349824-vickys-roast-chicken-rice-soup-gluten-dairy-egg-soy-nut-free.

No matter how you serve it, roast chicken doesn't need a lot to turn it into a meal — a simple side or two will do. Place the chicken skin in a single layer, skin-side up, on the baking tray. Roast chicken is such a classic crowd-pleaser, and can be done in so many ways. Explore our rubs, stuffings and spices and feel inspired! Explore our rubs, stuffings and spices and feel inspired!

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