Simple Way to Make Quick IPG's Roast Chicken Dinner

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Before you jump to IPG's Roast Chicken Dinner recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

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Changing light bulbs is as good an area to begin with as any. Accomplish this for the entire house, not just the kitchen. The normal light bulbs are the incandescent style, which must be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more at first, but they last ten times longer, and use a lesser amount of electricity. One of the pluses is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will certainly end up at a landfill site. It goes further than just swapping the lights, though; turning off lights that aren't needed is another good thing to do. In the kitchen is where you'll usually discover members of a family, and often the lights usually are not turned off until the last person goes to bed. Obviously this also happens in different rooms, not merely the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off when you don't need them.

The kitchen on its own offers you many small methods by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. Mostly, all it requires is a little common sense.

We hope you got insight from reading it, now let's go back to ipg's roast chicken dinner recipe. You can have ipg's roast chicken dinner using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook IPG's Roast Chicken Dinner:

1. Use 1 pack of stuffing (sainsbury's orange, cranberry and chestnut is yummy!).
2. Take 1 head of broccoli or 1 pack tenderstem broccoli.
3. Use 1 of organic chicken, about 1.4 kg.
4. Use 2 large of potatoes.
5. Use 2 of carrots.
6. Take 2 tbsp of plain flour.
7. Prepare 1 tsp of red currant jelly.
8. Prepare 1 of chicken stock cube.
9. Provide 1/4 tsp of gravy browning.

Instructions to make IPG's Roast Chicken Dinner:

1. Pre-heat the oven to 180C. place the chicken in a roasting tin, preferably with a lid but not essential, rub with a little oil, season with salt, black pepper and thyme, and add about 1 cm depth cold water into the bottom of the tin. Roast for 1 hr 45 mins. if using a lidded roaster, roast for the first hour with the lid on. If roasting without a lid, check the water level during roasting to make sure the tin doesn't dry out..
2. Peel and chop the potatoes into roast sized chunks, and boil for about 10 minutes. Then drain, add a few tablespoons of oil or fat, and shake gently around the pan until the edges of the potatoes are fluffed up and the potatoes are coated evenly with oil. Place onto a tray, and roast for 45-60 mins..
3. Slice the carrots length-wise, drizzle with a little oil and some black pepper, and roast for about 30 mins until soft. at the same time, prepare the stuffing according to packet instructions and bake for about 20 mins..
4. Steam the broccoli for about 10 mins or until tender, then add a knob of butter, some salt and pepper..
5. To make the gravy, heat a few tablespoons of oil or butter in a non-stick pan, and add 2 tbsp plain flour. cook, adding more oil or butter if necessary so that you have a fluid paste, for about 2 mins. Then, crumble in a chicken stock cube, and add any juices from the chicken or water gradually, until the desired consistency is reached. Add a tiny drop of gravy browning and stir in - add more until you get the colour you desire. Add a couple of turns of black pepper, and 1 tsp red currant jelly. Taste, and add more red currant jelly if it's still slightly sour..
6. Serve all together with a nice glass of red!.

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