Preparation time
0min
Total time
0min
Portion
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Level
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Ingredients
- Roast Chicken
- 1 whole chicken
- Salt and Pepper
- 1 batch of TM Stuffing
- Stuffing
- 1 clove garlic, peeled
- 1 onion, peeled and cut in half
- 3-4 slices stale bread
- 5-6 dried figs, cut into slices
- 1 tab fennel seeds
- 1 egg
- Salt and Pepper to taste
- Chicken and Sweet Corn Soup
- 2-3 cloves garlic
- 1 tab ginger
- 1 onion, peeled and halved
- 400 gleft over roast chicken (approx)
- 1 can corn corn (no need to drain)
- 1 tab TM vegetable stock concentrate
- 700 gish of water
- Pepper to taste
- Chicken Stock
- The rest of the chicken carcass
- 3 cloves garlic, (no need to peel, chop in half)
- 1 onion, (no need to peel, cut in quarters)
- Salt and Pepper
- Handful of herbs (I like fresh thyme and oregano)
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Roast Chicken
1. Stuff and season whole chicken, place in lower level of Varoma (use some vege sticks or chopsticks to raise the chicken which will allow steam all around it) Season with salt, pepper and fennel
2. Fill TM Bowl with 1.5 litres of water. Steam for 50mins on Varoma, speed 2-3. Also preheat oven to 180degrees c.
3. Transfer chicken to baking dish and complete cooking process in moderate, preheated oven (approx 20mins depending on the size of the chicken, when pieced with a skewer, juices should be clear)
4. Serve with your choice of vegetable(and TM Cheese Sauce) and TM gravy (use water from steaming)
Fig and Fennel Stuffing
1. Put bread into TM Bowl and Turbo a few times to turn into breadcrumbs. Set aside.
2. Chop onion and garlic speed 5, 3 seconds.
3. Add all remaining ingredients (including breadcrumbs) and mix until combined, speed 2
Chicken and Sweet Corn Soup
1. Put garlic, ginger and onion into TM bowl and chop on speed 5 for 3 seconds.
2. Add chicken and corn. Turbo a few times.
3. Add stock concentrate, water and pepper.
4. Cook 20 minutes, 100degrees, speed 1.5.
5. Serve with a spinkle of shallots and some crusty TM bread.
Chicken Stock
1. Put all ingredients in steaming basket, place into TM Bowl and fill with water, just below 2l maximum capacity level.
2. Cook for 30 minutes, 100degrees, speed 3.
3. Remove steaming basket from TM with spatula and place the basket over suitable jug/container. Pour the liquid from the TM bowl through the basket.
4. Use within a few days or freeze until required
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Chicken amazing - followed recipe. Didn’t have enough left over chicken to make the soup and I used a different recipe for the stock as it included apple cider vinegar to draw out the nutrients from the bones.
Absolutely love these recipes. The chicken was moist and delicious, the flavour of the stuffing is divine and the soup is great. Thanks for an awesome recipe. Agree 30 mins in oven wasn't enough so allow more time than that. I also make potato bake to go with.
We're having the roast chook tonight. The most succulent chook I've attempted to cook. the chook was too high for my varoma dish, so I weighed it down with a pan for a few minutes (I got a small free range roast from the supermarket). I had to cook it for 60min in my oven, it was quite under at 30mins. Thank you for the recipe, look forward to making this for my dad, the family roast chicken 'expert'
Thank you for the recipe for Chicken and Sweet Corn Soup - I had already steamed/roasted a chook, so didn't need the rest today, but the stuffing looks lovely so will come back and try another day.
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I finally got to try this. The first time we planned to, our chicken was in a bag with a tear in it, so the chicken had gone funky. The roast chicken was amazing! We had it for dinner with friends and they were so impressed. We made a mushroom gravy to go with it and it was really yummy. The stock was easy to make and made a really large amount, which I'm looking forward to using. The soup was okay, but the ginger taste was a little bit strong for our liking. Will definitely make again, but will tweak the recipe slightly. Thanks for giving such a great way to get the most out of a chicken
Hi can someone pls tell me , i have a fresh chicken carcus and i would like to cook it in my thermomix jug .Does anyone know the cooking time ? as i think the stock recipe is done with a cooked chicken carcus.thanks in advance
This is amazing we have made it a couple of times and its so easy and yummy even my 14 month old will eat all of it, thank you for sharing
Love the stock!!!! Make it every time I cook a full chicken!!
Terri
Great recipe, the chicken was so tender! I cooked the water down in the bowl at varoma temp for a while, then made edc stock with the juices of the bowl and pan also. The hubby was impressed! He has requested it again, it's a winner! Now for the soup in a few days!
Thanks Sally for this three in one recipe. We had the roast chicken last night and the meat was beautiful and moist. Will tackle the soup today.