Roast Chicken Yorkie using MAGGI Southern Fried Crunchy Bake and MAGGI Original Gravy Mix

Maggi

Maggi

Standard Supplier 28th August 2014
Maggi

Maggi

Standard Supplier

Roast Chicken Yorkie using MAGGI Southern Fried Crunchy Bake and MAGGI Original Gravy Mix

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Roast Chicken Yorkie using MAGGI Southern Fried Crunchy Bake and MAGGI Original Gravy Mix recipe a try? Makes 10 portions

Ingredients

  • Ingredients:
  • 10 portions chicken breast
  • 1 large egg, beaten
  • 100g MAGGI Southern Fried Crunchy Bake
  • 1kg new potatoes
  • 500g carrots, peeled and sliced into 1cm rounds
  • 2tbsp oil
  • 2tbsp mixed dried herbs
  • 5 large Yorkshire puddings
  • 35g MAGGI Original Gravy Mix
  • 125ml cold water
  • 375ml boiling water

Method

Method:
Dip the chicken in the egg to coat. Press firmly into the Crunchy Bake breadcrumb mix until all sides are well coated. Place the portions on a preheated, parchment lined, baking tray and bake for 10-25 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C). Ensure the chicken reaches a minimum core temperature of 75˚C. Place the potatoes and carrots in a large baking tray and coat evenly with the oil and herbs. Bake for 50 minutes in an oven pre-heated to 180˚C, stirring halfway through baking, until potatoes and carrots are roasted and cooked. Heat the Yorkshire puddings according to pack instructions and cut each in half. Mix the gravy mix with the cold water until smooth. Whisk the mixture into the boiling water then gradually return to the boil, whisking continuously. Simmer for 1 minute. To serve, fill the half Yorkshire with the potato and carrot mix then top with the crunchy chicken piece and some gravy.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.