Braised Whole Chicken and Earthy Vegetables

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Braised Whole Chicken and Earthy Vegetables

14 Sep, 03:50 PM

Kitchen Magic with Miele & Roger Mooking.

Take your culinary experience to the next level with innovative recipes by Canadian renowned chef, musician and TV host - Roger Mooking.

Known for his ability to blend various cultural influences to craft mouthwatering dishes, Roger takes us on a culinary journey using his very own Miele appliances. A Miele Warming Drawer is not only used for keeping food warm. Using its slow roasting function, it can also create hearty meals like this one.

Ingredients:

1 bunch of fresh Green Onion, cut in half
2 thumbs of Ginger peeled
4 cloves fresh Garlic smashed
3 Bay Leaves
⅛ Tsp dried Chili Flakes
1 Whole Chicken
1 bunch Carrots peeled and cut in half (approx. 6 carrots)
3 cup large diced Yukon Gold Potatoes (approx. 2 potatoes)
10 Shiitake Mushrooms (stems removed)
4 cup of Water
Kosher Salt for seasoning
Freshly ground Black Peppercorns for seasoning
1 sprig of sliced Green Onion for garnishing

Preparation:

Place the green onions at the bottom in a pot with a lid large enough to hold all the ingredients.
Layer the ginger, garlic, bay leaves, and chicken on top of the green onions.
Season the chicken with salt and pepper.
Add the remaining ingredients, except the green onions for garnish, in and around the chicken.
Pour water into the pot until the ingredients are covered.
Cover the pot, place it on an induction stove and bring to a boil.
Place the pot in a warming drawer and set it to the maximum temperature setting for 8 hours.
After 8 hours, carefully remove the pot from the warming drawer.
Gently transfer the chicken and vegetables to a serving platter.
Garnish with sliced green onions.
Strain the braising liquid and transfer it to a separate bowl.
Season the liquid to taste.
Equally divide the broth into 4 bowls and service with the chicken and vegetables