1.Chop the onions and put them in a nice big pan with the lid on
2.set the stove running just above as low as it gets and pop in the honey, rosemary, thyme, bay leaves, half a vegetable stock cube and dash of Olive oil (I sometimes put in a little goose fat as well)
3. Whilst they are slowly frying peal and chop the potatoes, parsnips and asparagus place them to the Side for a minute
4. Boil the water in a kettle and pour half a cups worth into a mixing bowl
5. Slowly whisk in the cornflour till is devolved and not lumpy
6. Add the stock cubes and the rest of the boiling water
7. Stir in the Boveril all spice
8. After all that the chickens ruins away should look like its about half way cooked
9. Add the stock on top of the chicken then add the potatoes, parsnips, asparagus
10. Cook for an hour on a low heat.
11. After an hour check the gravy has thickened if it hasn't to how you like add a little more cornflower using the original method above (you could substitute cornflower to gravy granules then just pour in to taste and boil until thick!)
12. Pour into large bowls serve with chunky bread to hungry people who have just come out the cold!
You can add any veggies you like to this recipe!
|Serving Size: 1 Serving (589g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.3mg||0 %|
|Sodium 333mg||11 %|
|Potassium 1567.8mg||41 %|
|Total Carbohydrate 75.4g||22 %|
|Dietary Fiber 12.1g||49 %|
|Sugars, other 63.2g|
|Protein 7.6g||11 %|
Powered by: USDA Nutrition Database
Calories per serving: 328
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