Chef at Home shows items used in preparation

He sets the oven at 300°F for ninety minutes. He prepares the onions, celery, and garlic. Carrots are peeled and cut along the length into four strips. Each two strips are then sliced for even cooking.



The items are placed into a heavy pot. Black pepper and herbs: rosemary and a bay leaf are added for flavour. The vegetables are mixed in the pot with a wood spoon.



The chicken is then placed into the pot along with seasonings. A heavy sealed pot keeps the moisture and flavour inside. The following items are needed to make vegetables with baked chicken:

peeler

2 onions, peeled and chopped

6 cloves of garlic, peeled

2 stalks of celery, chopped

1 big carrot, peeled and chopped

sprinkle of sea salt

sprinkle of black pepper

2 strings of rosemary aromatic leaves

3 bay leaves

raw chicken

heavy sealed pot

an oven

wood spoon

meat thermometer

Chef Smith then begins working on the risotto. He measures one cup of barley and adds chicken broth to the pan. Barley is mixed until it becomes tender. Chicken broth is added to the pan as necessary.



Michael sets a sauce pan over heat. He cuts strips of beef into small pieces and adds them to a sauce pan. He then mixes the beef in the pan with a wood spoon. Brown onions and garlic are used among others:

a measuring cup

1 cup of pearl barley

stainless-steel sauce pan

stove top

8 cups (2 litres) of chicken broth

8 strips of beef, thinly chopped

a roasting fork

a serving spoon

The chicken has now finished baking. It is ready when it reaches 170 degrees Fahrenheit (80 degrees Centigrade). After removing the chicken from the pot, the baked vegetables became a stew.



Michael makes another vegetable dish on top. He adds baby spinach, whole baby tomatoes, and black pepper. Chef at Home mixes grated cheese and chopped flat leaf parsley with risotto.

1 pound (500 grams) of baby spinach

baby tomatoes

grater

1 cup of grated parmesan cheese

a utility knife for flat leaf parsley

flat leaf parsley

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