Roast Guava Chicken with Potato, Carrot Hotchpotch

INGREDIENTS

1.5 – 2 kilos whole chicken
2 pieces chicken bouillon cubes, crushed
½ cup pink guava puree, seeded

Filling:

3 tablespoons oil
1 tablespoon garlic, minced
1 piece large onion, chopped
1 piece guava apple, washed and diced
¼ cup broth
½ cup raisins
¾ cup croutons
salt and pepper to taste

Hotchpotch:

½ kilo potato, washed and peeled
½ kilo carrots
2 pieces medium-sized onions, quartered
1 piece bay leaf
salt and pepper to taste

Gravy:            

¼ cup butter
¼ cup MAYA All-Purpose Flour
2 cups chicken stock
3 tablespoons liquid seasoning
drippings (optional)
salt and pepper to taste

PROCEDURE

Preheat oven to 400ºF/205°C.  Season and rub the chicken with bouillon and guava pureé.  Set aside.

PrepareFilling:  Heat oil in a pan then sauté garlic and onion until translucent. Add in guavas and stir for a minute. Mix in broth, raisins and croutons and cook for a few more minutes.  Season with salt and pepper.  Cool.  Stuff the chicken cavity with guava filling and roast for 30-45 minutes or until chicken is tender and brown.

Prepare Hotchpotch:  Simply boil together all the ingredients for the hotchpotch except salt and pepper, until vegetables are tender. Remove bay leaf.  Strain and mashed vegetables.  Season and set aside.

Prepare Gravy:  Melt butter in a sauce pan then add in flour stir until well blended.  Slowly add the stock, liquid seasoning and drippings. Keep stirring to prevent lumps. Season with salt and pepper and cook until the desired thickness of gravy is achieved.