In one of my earlier posts about Roasting Chicken, in addition to having roast chicken meat in sandwiches, I mentioned that the roast chicken can also be made into a full-fledged meal by itself.
And this was what we had for dinner last night…
The roast fowl – fresh from the oven and before it was carved…
Yummy chicken thigh, with lots of brocolli & carrots and roast potatoes…
And now with the brown gravy doused on it…
Roast the potatoes together with the chicken – it’s more yummy especially as the chicken juices get infused into them…sprinkle a teeny bit of salt & pepper on them before serving.
Bon appetit!
wah looks very good…please make sure you make this when i am back!
Yum yum yum….what a lovely looking bird!! How you make the brown sauce?
Hi Pea…the proper old fashioned way is to boil chicken stock but I cheat by using short cut! Just use canned Campbell soup (mushroom or chicken), add a bit of water, Lea & Perrin sauce, oyster sauce, dark soya sauce, pepper and some chopped onions/mushroom…and hey presto – u get a very decent brown sauce, haha! Good hoh? 😛