Cockerel with Root Vegetables

Total time: 2hr 40m
Preparation Time: 55m

For 4 people

Nutritional Information

Contains 680 Kcal, 41g Protein, 36g Carbohydrates, 33g Fat


  • Cockerel
  • 3 tbsp. liquid honey
  • 1.5 tbsp. Worcestershire sauce
  • 0.75 tbsp. hot curry powder
  • 4 cockerel (chickens, approx. 500 g each), rinsed with cold water, dabbed dry
  • 1.5 tsp. salt
  • Vegetables
  • 350 g yellow carrots
  • 350 g Küttiger carrots
  • 350 g parsnips
  • saltwater, boiling
  • 1 tbsp. sunflower oil
  • 2 onion
  • 0.75 tsp. salt
  • a little pepper
  • Curry Sauce
  • 1.5 tbsp. butter
  • 0.75 tbsp. hot curry powder
  • 1 shallot, finely chopped
  • 1.5 tsp. red curry paste
  • 1.5 dl white wine
  • 3 dl vegetable bouillon
  • 4 tbsp. single cream for sauces
  • 1 tsp. Maizena cornflour
  • salt to taste


  • Cockerel

    Stir together the honey, Worcestershire sauce and curry. Coat the chicken with the mixture, cover and leave to marinate in the fridge for about an hour. Remove, drain the marinade, season the chicken with salt.
  • Vegetables

    Halve the carrots diagonally, cut the parsnips diagonally into large chunks. Blanche the vegetables in batches in boiling salted water for approx. 5 mins., remove with a slotted spoon, briefly rinse under cold water, drain, pat dry and place in a large bowl. Quarter the onions lengthways, add with the oil, mix and season. Spread the vegetables on an oven tray lined with baking paper. Place the chicken on top, with the back facing upwards. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the chicken and cook for about another 25 mins.
  • Curry Sauce

    Heat up the butter in a pan. Sauté the shallots. Add the curry and curry paste and briefly sauté with the shallots. Add the wine and reduce completely. Add the stock, bring to the boil, reduce the heat. Reduce, uncovered, to around 150 ml, drain in a sieve. Stir the cornflour into the seasoned cream and add, beating with a whisk, bring back to the boil and simmer gently for approx. 5 mins., season with salt.
  • Servieren:

    Mistkratzerli und Gemüse auf Tellern anrichten, wenig Curry-Sauce über das Gemüse träufeln, Rest separat dazu servieren.

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