Roast Chicken with Smoked Chilli Honey Glaze, Vegetables Medley

Name: Roast Chicken with Smoked Chilli Honey Glaze, Vegetables Medley
Yield: 5
Ingredients: 1.0ltr Water; 15.0g Salt; 30.0g Sugar; 20.0g Knorr Chicken Stock 500g; 1.0kg Chicken; 100.0g Hellmann’s Smoked Chilli Dressing; 40.0ml Honey; 6.0g Knorr Lime Flavoured Powder 400G; 50.0g Butter; 100.0g Fingerling Potatoes, blanched and sliced; 100.0g Broccolini, blanched; 100.0g Baby Carrot; 100.0g Butter; 100.0g Water; 2.0g Knorr Concentrated Chicken Stock 1kg; 5.0g Tarragon, chopped

Roast Chicken with Smoked Chilli Honey Glaze, Vegetables Medley – - Recipe

Sweet, spicy, and smoky flavours come together in this roast chicken recipe. The sweetness of the honey glaze now has a tint of smoky heat from the Hellmann's Smoked Chilli Dressing, which coats the chicken and baked to perfection. So delicious, your diners will be licking their fingers after finishing the chicken!

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Brine Solution

Water 1.0 ltr
Salt 15.0 g
Sugar 30.0 g
Knorr Chicken Stock 500g 20.0 g
Chicken 1.0 kg

Smoked Chilli Honey Glaze

Hellmann’s Smoked Chilli Dressing 100.0 g
Honey 40.0 ml
Knorr Lime Flavoured Powder 400G 6.0 g
Butter 50.0 g

Vegetables

Fingerling Potatoes, blanched and sliced 100.0 g
Broccolini, blanched 100.0 g
Baby Carrot 100.0 g
Butter 100.0 g
Water 100.0 g
Knorr Concentrated Chicken Stock 1kg 2.0 g
Knorr Concentrated Chicken Stock 1kg

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Per Piece (Bottle) RM0.00

Per Carton (6 x 1 kg) RM0.00

Product added to cart: Knorr Concentrated Chicken Stock 1kg

Recommended Retail Price
Tarragon, chopped 5.0 g

Western

Main Course

Chicken

Vegetables

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Preparation

Brine Solution
- Mix well all ingredients for the brine and submerge chicken in it overnight.
Smoked Chilli Honey Glaze
- In a pot, heat up honey and Hellmann's Smoked Chilli Dressing.
- Fold in butter and Knorr Lime Seasoning Powder.
Roast Chicken
- Stuff chicken with mire poix (optional) and roast it in preheated oven at 120°C for 30 mins.
- After 30 mins, increase oven heat to 200°C and coat the chicken with glaze.
- Bake for another 10 mins, while brushing the chicken with an additional layer of glaze every 5 mins.
- Lower heat to 60°C for holding purposes.
Vegetables
- In a pot, boil water, add in Knorr Concentrated Chicken Stock and fold in butter and tarragon.
- Simmer vegetables in stock till well coated.
Plating & Assembly
- Plate and assemble.