Sage Onion Chicken Roast | Bunbury Farmers Market

Sage & Onion Chicken Roast with Gravy & Pumpkin

Ingredients:
1 Sage and Onion Chicken roast
1 dessertspoon of melted butter
1 shallot onion finely chopped
1 tsp sage finely chopped (fresh or dried)
1 tsp butter
1 500ml chicken stock (pouch or powdered)
A splash of cream
Flour to thicken
1 dessertspoon wholegrain mustard
Pepper to taste
Approx 1.25kg Japanese Pumpkin
60g butter
Splash of olive oil
Whittingtons Moroccan Spice

Roasting Method:
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1 ¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Serve with the delicious gravy.

Gravy Method:
Saute onion in pot with butter. Cook slowly till soft and browning. Add sage and stock, make a flour paste and thicken with stock, add mustard and pepper, add a splash of cream. Set aside. **For extra flavour add the pan juices from your roast.

Pumpkin Method:
Preheat oven to 200 degrees. Chop pumpkin into bite size pieces, lay on baking paper lined tray and toss with butter and oil. Sprinkle and toss with Moroccan spices. Roast approx 1 hour or until browning and soft. Serve with your favourite meal. **As an extra treat, drizzle lightly with homey and sesame seeds.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Sage & Onion Chicken Roast with Veg & Gravy

Ingredients:
1 Sage and Onion Chicken roast
1 tblspn melted butter

Vegetables:
Your choice of veges – we used lots of onion, kipfler potatoes and a classic summer Italian mix of capsicum, zucchini, eggplant and squash

Gravy:
1 cup chicken stock
Pan juices
½ tblspn of Gravox (or a paste of water, flour, salt and pepper)
Squeeze lemon juice

Method:
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Meanwhile prepare the veg and bake in an oven tray for 45 minutes to an hour stirring half way through until cooked through and caramelised. For the gravy, heat the stock and pan juices to a gentle simmer and make a thin paste of the gravox with a little water. Drizzle this into the hot stock whisking the entire time. Continue whisking until the mixture thickens then add lemon juice to taste.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Sage & Onion Chicken Roast with Spicy Mango Sauce

Ingredients:
1 Sage and Onion Chicken roast
1 dessertspoon of melted butter

Sauce:
1 teaspoon of chicken stock powder in ½ cup water
½ cup sweet chilli sauce (mild)
2 soft mangos pureed and extra mango for garnish.
1 tablespoon fresh mint finely chopped
Pan juices from the roast.
Mix all ingredients together in a saucepan and bring to the simmer. Serve with the chicken adding a few pieces of mango to create texture.

Cooking Method:
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1 ¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Serve with the delicious sauce.

Serves: 4 to 6.

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: