Name: Almond Gremolata Roast Chicken
Total time: 2 h
Yield: 4
Ingredients: ½ cup (80g) roasted almonds, chopped; 4 fresh sage leaves; 1 teaspoon finely grated lemon rind; 2 cloves garlic, chopped coarsely; ⅓ cup (80ml) extra virgin olive oil; 1.8kg (3½lb) whole chicken; ¼ bunch celery (375g), pale inner leaves reserved; ¼ loaf (150g) sourdough bread, torn into 4cm (1½in) pieces; 2 baby parsnips (240g), cut into eighths; 2 bunches (800g) rainbow baby (dutch) carrots, trimmed, halved lengthways; 1 cup (250ml) chicken stock; ALMOND GREMOLATA; ½ cup (80g) finely chopped roasted almonds; 1 small clove garlic, crushed; 3 teaspoons finely grated lemon rind; ⅓ cup finely chopped fresh flat-leaf parsley leaves

VMG Recipes