Old-style grilled chicken with cucumber salad and baked vegetables

Ingredients for Old-style grilled chicken with cucumber salad and baked vegetables

Instructions for Old-style grilled chicken with cucumber salad and baked vegetables

To prepare the Old-style grilled chicken with cucumber salad and baked vegetables recipe, please follow these instructions:

Roast chicken: Dip the chicken and remove if necessary. Fat and leftovers of ingots inside the chicken.
Rinse the parsley, remove the stalks and fill the parsley in the chicken.
Melt the fat into a large roast pot and brown the chicken well on all sides. Season with salt and pepper.
Place the chicken with the breast side upwards and pour the water on. Step under low heat for approx. 45 min. Until the chicken is cooked.
Cut a cut at the thigh. The meat juice must be ready.
Take the cooked chicken. Use the steak slice for sauce. Remove any grease from the cloud with a spoon.
Stir the corn starch with 2 tablespoons of cold water.
Bring the cloud to boil and add the corn starch while stirring.
Cook a few minutes. Taste the sauce.

Cucumber Salad: Mix sugar and boiling water. Stir around until the sugar is dissolved.
Add vinegar, salt and pepper.
Rinse the cucumber and cut it into thin slices if necessary. On raw iron.
Mix the cucumber slices with the layer.
Let the cucumber salad draw approx. ½ hour before serving.

Oven baked vegetables: Peel baked potatoes, parsnips, parsley and celeriac. Cut the potatoes in both and the other vegetables in spell.
Peel the garlic cloves. Rinse the rosemary incisors and lemon. Cut the lemon into both.
Mix all the ingredients in a large, refractory dish. Pour the oil over and mix thoroughly with the vegetables.

Bake the vegetables in a 200 degree hot oven for approx. 40 minutes until they are tender.


tips:
Also tastes fantasy only with boiled potatoes and cucumber salad