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One Whole Chicken - 3 ways (Roast, Soup, Stock)


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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 g left over roast chicken (approx)
  • 1 can corn corn (no need to drain)
  • 1 tab TM vegetable stock concentrate
  • 700 g ish 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 l ike fresh thyme and oregano)
  • 6
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. 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) 

    2. Fill TM Bowl with 1.5 litres of water. Steam for 30mins 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 30mins 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 

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • Absolutely love these

    Submitted by Sml01 on 19. September 2015 - 14:22.

    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.

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  • We're having the roast chook

    Submitted by Wholefood Mumma on 8. July 2014 - 17:51.

    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' tmrc_emoticons.;)

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  • Thank you for the recipe for

    Submitted by Ros Teirney on 4. May 2014 - 07:02.

    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.  tmrc_emoticons.) 

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • I finally got to try this.

    Submitted by Hayley-B on 6. January 2014 - 07:53.

    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 tmrc_emoticons.)

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  • Hi can someone pls tell me ,

    Submitted by nicnocnac on 20. September 2013 - 18:36.

    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 tmrc_emoticons.)

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  • This is amazing we have made

    Submitted by edwards family on 13. September 2013 - 19:37.

    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

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  • Love the stock!!!! Make it

    Submitted by TerriAbey on 2. July 2013 - 00:50.

    Love the stock!!!! Make it every time I cook a full chicken!!

    Terri

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  • Great recipe, the chicken was

    Submitted by Catasonik on 12. June 2013 - 22:22.

    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!

     

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  • Thanks Sally for this three

    Submitted by margninness on 20. March 2013 - 12:57.

    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.

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  • I didn't make the

    Submitted by Homemum on 14. March 2013 - 18:47.

    I didn't make the stuffin...just parsley and garlic and it was divine! The soup was the best ever I added wilted bok Choy and a splash of oyster sauce.....YUMMY!

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  • Hi Sally,  I've made this

    Submitted by cwrowe on 29. November 2012 - 12:43.

    Hi Sally,


     I've made this often. Must say I go for the quick clove of galic,1/2 a lemon and some fresh hebs in the chook rather than a stuffing but I find this recipe so useful as not only do I have moist chicken for dinner, great stock and a soup, when cooking just for me I have lots of extra chicken to make other meals during the week - a true Progressive Ingredient!


    Caroline


    cookingjust4Me

    Regards

    Caroline

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  • Hi Sally,   well I only

    Submitted by Elizabeth Krassoi - Consultant on 21. May 2012 - 18:11.

    Hi Sally,

     

    well I only bought my thermomix last week but I have jumped right in deep and been cooking til my legs are wobbly for the last four days and this recipe is what it's all about!!

    Simple, tasty food, minimal waste, minimal washing (lots of reuse without even rinsing).

    I used the steaming liquid for the soup and it is delicious!

    I made a very light gravy because the chicken doesn't burn or go too brown. It was delicious and I tipped the leftovers into the soup!

    I added more veg to the stock ala the EDC stock recipe.

    Served the chicken with steamed veg and a cauliflower/potato puree I found here on cummunity as well.

    This one is straight to my favourites!!

     

    p.s. edit: next day I warmed the soup up for dinner and added cooked noodles and shallots and a dash of sesame oil...yum!

     Elizabeth Krassoi | Consultant

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  • A great combo of recipes to

    Submitted by Emma Schafer on 4. March 2012 - 19:34.

    A great combo of recipes to make the most of a chicken. Steaming the chicken in the TM first resulted in a beautifully moist chicken. The stuffing was delicious, love the combination of the sweet figs with the aniseed flavour of the fennel. I didn't try the soup, make a salad using the leftover veg and chicken for tomorrows lunch. Have the stock cooking at the moment, so easy to pop it in the TM after dinner. Great recipe(s)!

    Emma Schafer

    www.facebook.com/Thermofix

     

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  • This is a bit genius!!!! I

    Submitted by ThermoMamma on 27. August 2011 - 21:42.

    This is a bit genius!!!! I never thought to do a thermomix chicken stock... how silly am i??

     

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  • My favourite way to cook

    Submitted by jbauld on 30. July 2011 - 17:28.

    My favourite way to cook roast chicken now - and the stuffing is delicious!

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  • Can't wait to give this a go

    Submitted by Chantal Meehan on 6. June 2011 - 09:27.

    Can't wait to give this a go tonight!!  YUM!

    Chantal Meehan

    www.thermodelights.com.au

     

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