| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
|
Lemons |
| 12 |
|
Cm; (5 inch) piece root |
|
|
; ginger, peeled |
| 2 |
ts |
Sea salt |
| 1 |
md |
Organic chicken |
| 1 |
ts |
Cornflour |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Grate the lemons finely and place the zest into a bowl.
Grate the root ginger and place half into the bowl with the lemon zest. Add
2 teaspoons of salt to this mixture.
Rub the chicken skin with the mixture. Place the chicken into a roasting
tray and place the tray into the preheated oven and cook the chicken
according to the pack instructions.
Remove the chicken from the oven drain the meat juices from the tray into a
small saucepan. Carve the chicken and keep it warm whilst making the sauce.
Place the saucepan onto a moderate heat.
Mix the cornflour with 3 tablespoons of water, squeeze the juice from the
remaining root ginger into the cornflour and then add 2 teaspoons of lemon
juice. Pour this mixture into the saucepan and stir until the mixture
thickens. Serve with the roast chicken.
Converted by MC_Buster.
NOTES : Organic roast dinner with a difference, great served with crispy
roast potatoes.
Converted by MM_Buster v2.0l.
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