Oven Roasted Chicken , Gravy Sauce and Sunchoke Puree

SERVES:4

RATATOUILLE;

1/2 each bell pepper green
1/2 each red bell pepper
1/2 each eggplant
1/2 each zucchini
3-4 each leaves of basil
2 each Tomatoes
1/2 each onion
salt,black pepper
30 ml olive oil

1. Medium dice all the veg. (making sure all are the same size)

2. Sweat veg. in order with respect to their cooking time. Add the tomatoes , adjust seasoning and consistency .(it should be not too wet, not to dry)

3. Keep warm. Add the basil leaves just before serving.

OWEN ROASTED CHICKEN;

1 each whole chicken
1/2 each garlic head
1/2 each onion
1/2 each orange
salt,pepper
30 gr flour
90 ml water
30 gr cubed butter
20 gr of room temperature butter

1. Season th the chicken thoroughly , rub the butter all around the chicken evenly.

2. Stuff the cavity with the veg. , tie the chicken so it cooks evenly.

3. Roast at 240 derece for 15 minutes and turn down the temperature to 190 derece until the chicken is cooked.

4. When the chicken is cooked, take it out of the oven, get rid of the excess fat, add the flour and roast for a few minutes. Once the flour is blonde ale color, add the water gradually, finish with cubes of butter.

SUNCHOKE PUREE;

240 gr sunchokes
50 gr butter
50 gr cream
20 gr milk
salty, pepper
30 ml olive oil

1. Season the sunchokes with olive oil, salt, pepper.
2. Roast the sunchokes in the same oven with the chicken until butter soft.
3. Warm the milk, butter and cream in separate pot. Puree until smooth with the cream mixture, adjust the taste and consistency. Strain through a fine chinoix.

Plating is up to your imagination .