Roast Chicken
1 x Chicken
Thyme, onion & lemon
Garlic
Seasoning
Cider
Pudding
Leeks
Porcini mushrooms
Bacon
Dijon Mustard
Cream
Beef suet
Self raising flour
Mustard Powder
Salt & pepper

Chicken
Roast the chicken (after stuffing with herbs, garlic, seasoning, lemon & onion) sprinkle with salt and thyme.

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Pudding
To make the suet pastry mix the suet, flour (2:1 flour:suet) mustard powder & seasoning with just enough water to bring together. Roll out and line pudding dish.
Pudding mix
Fry off bacon until golden. Soften leeks in the bacon fat with some butter. High fry porcini to colour then add to leeks with cream and a good dollop of dijon mustard.
And filling to pudding dish and layer of suet pastry on top. Seal edges. Add plastic lid to pudding pot (or otherwise seal completely so waterproof). Place pot in steamer.

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Gravy
Once chicken is roasted, set aside and cover with tin foil. Pour contents into a saucepan, scrape in meaty crispy bits. Skim off fat. Deglaze roasting pan with cup of cider and add to saucepan. Reduce and season to taste.

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Stock
We made a stock out of the carcass, some veg & mushrooms.

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About thegreedyrat

A very lucky rat whose partner cooks up a delicious storm

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