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Crème Fraîche and Watercress Roast Chicken with All the Trimmings

A lavish roast chicken stuffed with watercress crème fraîche, served with gravy, sausages, roasted potatoes, seasonal vegetables, and bread sauce.

ChickenMain CourseRoastTraditionalSunday Dinner
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
59.5g
per serving
238.1 g total
Fat
80.1g
per serving
320.4 g total
Protein
61.5g
per serving
245.8 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
110
g
Crème Fraîche
40
g
Butter
softened, for rubbing
110
g
Butter
for finishing vegetables
450
ml
Whole Milk
40
g
Butter
for bread sauce
GrainsCereals
3
tbsp
Plain Flour
for gravy
110
g
White Breadcrumbs
fresh
Liquids
150
ml
White Wine
300
ml
Chicken Stock
Meat
2
kg
Chicken
preferably organic
18
slice
Streaky Bacon
12
piece
Chipolata Sausage
NutsSeeds
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
6
piece
Clove
whole
1
piece
Bay Leaf
6
piece
Black Peppercorn
whole
OilsFats
2
tbsp
Extra Virgin Olive Oil
50
g
Lard
or dripping or vegetable oil
500
ml
Vegetable Oil
for deep-frying
Vegetables
75
g
Watercress
roughly chopped
10
piece
King Edward Potatoes
peeled and cut into large chunks
6
piece
Carrot
peeled and cut into large chunks
1
piece
Broccoli
cut into large florets
1
piece
Cauliflower
cut into large florets
150
g
French Bean
trimmed
2
bunch
Asparagus
trimmed
1
piece
Onion
peeled
1
piece
Baking Potatoes
sliced very thinly

Method

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