Roast chicken supreme with gnocchi, smoked bacon, glazed carrots, peas and chicken jus from The Old Spot Cookbook: A Decade at Dublin's Favourite Gastropub (page 92) by Aoife Carrigy

  • gnocchi
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Allow to brine for 2 hours. Can use the gnocchi on page 202, the red wine jus on page 197, and the mushroom duxelles on page 207.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to brine for 2 hours. Can use the gnocchi on page 202, the red wine jus on page 197, and the mushroom duxelles on page 207.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.