Sunday Roast Chicken Dinner
4
The family’s version
- Roast chicken, carved
- Roasted potatoes
- Glazed carrots
- Pan gravy
The Level 4 version
- 300 g roast chicken, skin removed
- 200 g potatoes, boiled soft
- 150 g carrots, boiled very soft
- 250 ml warm chicken stock or pan gravy
- 2 tbsp butter
- Commercial thickener as needed
Convert it
- Cook the family roast as usual. Set aside the most tender pieces of chicken, plus potatoes and carrots cooked until very soft.
- Blend the chicken with warm stock until completely smooth: about 2 minutes in a high-speed blender. It should sit in a mound on a spoon.
- Blend potatoes with butter and a splash of stock until silky; do not over-blend (gluey). Pass through a sieve.
- Blend carrots until smooth; thicken with a little commercial thickener if any liquid separates.
- Plate as three separate mounds (or use purée food molds). Check each component with the spoon tilt test before serving.
EquipmentHigh-speed blender, sieve, optional purée molds
SLP tipKeep components separate on the plate. Distinct flavors and colors make purée meals feel like real dinner.
Before serving: run the spoon tilt and fork drip tests on the finished plate. Recipes guide you to a texture. Only the test confirms it.
Follow Your Swallow · https://followyourswallow.com/recipes/sunday-roast-chicken-dinner-level-4
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