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feed a family of 4 for (just over) £100 a month

Roast Chicken Dinner

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roast chicken dinner

Beautiful Sunday roast, fits a budget meal plan
0 from 0 votes
Prep Time: 40 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 10 mins
Course: Dinner
Cuisine: English
Keyword: budget meals, cheap family recipes, chicken, roast, Sunday lunch
Dietary Requirements: Dairy Free, Freezes Well
Servings: 4 servings
Cost per portion 64p
Calories: 653.08kcal
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Ingredients

  • 200 g chicken

For the stuffing

  • 150 g breadcrumbs
  • 160 g onion
  • 50 ml oil or 50g lard
  • 80 g lemon (1 small lemon) zested and juiced
  • salt & pepper to taste

For the gravy

  • 240 g onion
  • stock

For the bubble and squeak

  • 500 g carrots
  • 1 kg potato

Serve with

  • 160 g butternut squash cut into 1 inch cubes, leave the skin on, it is lovely!
  • 320 g peas

Instructions

to poach a chicken

  • First bring cold water and the bird to the boil, in a large saucepan, or stockpot, then drain that water and add freshly boiled water, so that the bird is covered. Then simmer for about 2 hours or cook in your slow cooker for 6 hrs. For more flavour add some onion quarters and any herbs you have available.
  • Click here to start a 2 hour timer

gravy

  • Chop the onions into quarters, drizzle with a little vegetable oil and a pinch of salt and roast for approximately 25 mins until dark golden brown. Place in a saucepan with about a pint of stock, or (for better flavour) use the stock to deglaze the pan. Mix 20g flour with a little cold water to make a paste and add this to the gravy, stirring all the time to combine all the ingredients.
  • Click here to start a 25 minute timer
  • Cut up the butternut squash, and roast these at the same time, but keep them separate from the onions, as the onions are for the gravy.

stuffing

  • In a food processor, finely chop 160g onions and 150g bread to make fine crumbs, with the juice of the onion, this will combine to make a dough. Add the fat and the juice of the lemon and it’s zest. Pulse until well mixed, and season with salt and pepper and dried herbs. Form into 12 balls/patty shapes and bake for 15-20 mins.
  • Click here to start a 20 minute timer

bubble & squeak

  • Cut potato and carrot into inch cubes and boil for 15-20 mins until tender, don’t peel the potato, just wash it. Drain and mash coarsely (bits of carrot still visible). Shape into burger shaped patties about 2 cm thick, and fry in a non-stick pan until the top and bottoms are crispy.
  • Click here to start a 20 minute timer

Serve With

  • peas and butternut squash

After lunch

  • If this is the first use of your chicken this month, carefully strip off all the remaining meat for use in other recipes this month and store in the freezer.
  • Use the carcass to make more stock, (even though the chicken was poached, you will still get a good stock) and store away ready for use in your next soup

Notes

 

Nutrition

Nutrition Facts
roast chicken dinner
Amount Per Serving
Calories 653.08 Calories from Fat 173
% Daily Value*
Fat 19.21g30%
Saturated Fat 2.64g17%
Cholesterol 18mg6%
Sodium 414.15mg18%
Potassium 2201.76mg63%
Carbohydrates 102.19g34%
Fiber 19.38g81%
Sugar 19.29g21%
Protein 23.51g47%
Vitamin A 30032.1IU601%
Vitamin C 103.06mg125%
Calcium 274.12mg27%
Iron 12.57mg70%
* Percent Daily Values are based on a 2000 calorie diet.
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