British Sunday Roast

   aromatics      blanch      cauliflower      corn flour      cut off      goose fat      gravy powder      halved      lid      oven      peeled      plain flour      preheated      quartered      remove      roasting tray      rosemary      rub      saucepan      season      shallots      tasty      thyme      tray      two-thirds   

Hello and welcome back to Sam's kitchen. Now it’s Sunday, so we’re going to make ourselves a British Sunday dinner. Now, this is a very traditional, very recipe that's eaten by many families across the country, and I'm going to teach you how to make one that's really nice today. So let's start by preparing the chicken as this will take the longest to cook. You'll want to and any string if it came with any, and then you'll want to use salt and pepper to the inside of the cavity before inserting half a lemon, some sprigs and half a garlic, just sliced down the middle.

Now place the chicken in a with another lemon and the other half of the garlic again. Now chisel some olive oil over the chicken and just it in with your hands, and while we're at it, we may also add some big chunks of underneath the chicken, so I'm adding some carrots and some but celery also works really well. Now it's time to put a lid on, bake it in a 190 degrees Celsius for 45 minutes per kilogram plus 20 minutes without a on..

Having your potatoes, cut them into the appropriate size and shape as you see here. Simply add them to a pan of salted boiling water and for five minutes. Once the chicken has been in for a while, we’ll take it out briefly to baste it with some of that fragrant sauce and then pop it right back in. To make our Yorkshire puddings, we’ll add 140 grams of into a bowl along with four whole eggs. Mix them together and incorporate 200 milliliters of milk slowly..

For our roast potatoes, we’ll get a baking and add 2 tbsp of , olive oil, or coconut oil and then pop it in a oven for 5 minutes. Now we can drain our potatoes, shake them around in a pan to make them fluffy, add some fresh picked and thyme, shake them around to coat them in the oil and then put them in a 200 degree oven for 45 minutes.
Now I’m going to add some coconut oil but again, goose fat or olive oil will work fine as well into a Yorkshire pudding tray. Now I’m going to put them in the oven for a few minutes so it's boiling hot and melted. You really need these trays to be as hot as possible before adding the batter.

When the oil is hot, just add the batter to each little compartment, about of the way, and then put them in the same oven as the potatoes for 20 minutes.
Now we can pull the chicken out of the oven, crush the lemons to release all the juice and then tip all the lovely juice into a . For the next step, we’re going to add a tablespoon of , a tablespoon of into a mug and add some cold water, mix it together and add it into the gravy before stirring and simmering on low heat for about 5-10 minutes.
And finally, it's time to plate up. So we'll carve our chicken into a few slices, add some potatoes, some vegetables, in this case, I’ve gone for carrots, broccoli and and now we'll get to our lovely Yorkshire puddings and drizzle it all with some really nice gravy. And as usual, the last step is to take a really nice shot of it to see what we've made. Thanks for watching Sam’s kitchen, until next time happy cooking.