@roui_story: seduh kopimu sudahi sedihmu🙂

𝙍𝙊𝙐𝙄 𝙎𝙏𝙊𝙍𝙔
𝙍𝙊𝙐𝙄 𝙎𝙏𝙊𝙍𝙔
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Sunday 10 July 2022 16:00:07 GMT
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niharnursalim06
Nihar Nursalim888 :
btw blh lah mampir bang😅
2022-07-13 11:31:04
1
yosepsoni36
Yosep ocep Jajang soni :
👍👍👍👍
2026-08-14 13:04:03
0
ayamereun097
ᮞᮥᮔ᮪ᮓ:ᮎᮧᮊᮨᮁᮘᮨᮁᮜᮤᮔ᮪ :
Rill cuy😌
2022-07-11 07:21:28
1
ztlexx
jayyyyyy :
MasyaAllah, Hehe
2022-07-11 11:55:28
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fiiiiinn_z
alfiinnnnnn :
mentahan bg
2022-07-11 13:08:35
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niharnursalim06
Nihar Nursalim888 :
apa lg si sunyinya mlm😁
2022-07-13 11:30:43
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One pot roast chicken with creamy leek & sourdough stuffing. I genuinely don’t think there’s an easier way to enjoy a proper roast chicken dinner. Juicy chicken, crispy golden skin and the most incredible creamy stuffing that soaks up all those beautiful roasting juices. All made in one pot! Ingredients: For the chicken: * 1 whole chicken * 100g softened butter * 1 tbsp Dijon mustard * 1 lemon * 4 garlic cloves, minced * Fresh sage & thyme * Salt & black pepper For the stuffing: * 3 large leeks, sliced * 3–4 shallots, sliced * 6 garlic cloves * Fresh sage & thyme * 100ml chicken stock * 200ml double cream * 1 tsp Dijon mustard * ½ loaf day-old sourdough, torn into chunks * Fresh parsley * Parmesan (optional) Method: 1. Preheat your oven to 200°C. Mix the softened butter with Dijon mustard, minced garlic, lemon zest, chopped herbs, salt and pepper. 2. Add the leeks, shallots, garlic and fresh herbs to a large ovenproof pot. Pour in the chicken stock. 3. Rub the chicken generously with the flavored butter, place it over the vegetables and roast until beautifully golden and cooked through, with the thickest part reaching 74°C. 4. Remove the chicken and allow it to rest. Stir the double cream and Dijon mustard into the leeks and all those lovely roasting juices. 5. Add the torn sourdough, tossing everything together until the bread has absorbed the creamy sauce. 6. Return the pot to the oven until the stuffing is golden and crispy on top. 7. Finish with fresh parsley and a little Parmesan if you fancy. Carve the chicken and serve straight from the pot! Enjoy! #RoastChicken #OnePotMeals #ChickenRecipes #ComfortFood #SundayRoast
One pot roast chicken with creamy leek & sourdough stuffing. I genuinely don’t think there’s an easier way to enjoy a proper roast chicken dinner. Juicy chicken, crispy golden skin and the most incredible creamy stuffing that soaks up all those beautiful roasting juices. All made in one pot! Ingredients: For the chicken: * 1 whole chicken * 100g softened butter * 1 tbsp Dijon mustard * 1 lemon * 4 garlic cloves, minced * Fresh sage & thyme * Salt & black pepper For the stuffing: * 3 large leeks, sliced * 3–4 shallots, sliced * 6 garlic cloves * Fresh sage & thyme * 100ml chicken stock * 200ml double cream * 1 tsp Dijon mustard * ½ loaf day-old sourdough, torn into chunks * Fresh parsley * Parmesan (optional) Method: 1. Preheat your oven to 200°C. Mix the softened butter with Dijon mustard, minced garlic, lemon zest, chopped herbs, salt and pepper. 2. Add the leeks, shallots, garlic and fresh herbs to a large ovenproof pot. Pour in the chicken stock. 3. Rub the chicken generously with the flavored butter, place it over the vegetables and roast until beautifully golden and cooked through, with the thickest part reaching 74°C. 4. Remove the chicken and allow it to rest. Stir the double cream and Dijon mustard into the leeks and all those lovely roasting juices. 5. Add the torn sourdough, tossing everything together until the bread has absorbed the creamy sauce. 6. Return the pot to the oven until the stuffing is golden and crispy on top. 7. Finish with fresh parsley and a little Parmesan if you fancy. Carve the chicken and serve straight from the pot! Enjoy! #RoastChicken #OnePotMeals #ChickenRecipes #ComfortFood #SundayRoast

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