CHRISTMAS SPECIAL「FAMILY HOLIDAY BOX」 FOR 5 PEOPLE

DESCRIPTION

Enjoy a meaningful Christmas family dinner with our special Holiday box! This meaty box was created with an "authentic American Christmas dinner" in mind. Main dish, side dish, and dessert are all included in this convenient set. Time to gather the family! Why not take your time cooking a fancy dinner to celebrate Christmas Eve and Christmas Day with your loved ones. The star of this set is roast chicken. For sides, we have healthy brussels sprouts, which you can fry up with some bacon! Of course, Christmas dinner won't be complete without dessert! We included a whole Brooklyn cheesecake to top it all off! With this set, you'll definitely have a Christmas dinner to remember!

▼Contents
For roast chicken
・Whole chicken (2kg of Kinso-dori chicken, a domestically produced brand)
・Stuffing mix ・Pop-up timer ・All-purpose spice 20g
・Oven Back Cranberry Sauce 397g

For stir-frying Brussels sprouts and bacon
・500g Brussels sprouts
・100g smoked bacon slices
・20g sliced almonds
・20g dried cranberries

Dessert
・Brooklyn Cheesecake, diameter 20cm

SERVING SUGGESTIONS

Whole Chicken Roast (Dry Brining Method)
Kit ingredients: Whole chicken, 3/4 packet of spice mix
What you will need: 1 tablespoon of olive oil, some aromatic vegetable scraps (onion, carrot peel, celery leaves, parsley stalks, etc.)
Equipment required: tray, oven, 20cm of kite string

1. Thaw the whole chicken in the refrigerator for 1-2 days.
2. Remove from the bag and thoroughly wipe off any moisture on the surface with a paper towel.
3. Gently peel the skin and meat off the whole chicken with your hands, starting from the breast meat without tearing it, and slowly working your way down to the thigh meat.
4. Rub half of the spice mix directly onto the meat inside the skin. Save the remaining 1/4 for baking and the other 1/4 for stuffing.
5. If you have any herb scraps, stuff them inside the chicken. If not, leave the chicken hollow.
*You can also stuff it with stuffing mix. In that case, the stuffing will absorb the meat juices, so you won't get enough meat juices to make gravy. This time, we will make the stuffing separately.
6. Fold the wings back and tie the tail and legs tightly with 20cm of string.
7. Place on a tray or plate and dry in the refrigerator without wrapping for 24 to 48 hours (dry brining method).
8. Preheat the oven to 190°C.
9. Mix the remaining 1/4 of the spices with 1 tablespoon of olive oil (or any other oil) and coat the outside of the whole chicken thoroughly after taking it out of the refrigerator.
10. Insert a pop-up timer into the chicken breast and place it in an oven bag. Place the chicken on a wire rack or similar so that the bottom does not touch the baking sheet and bake in an oven at 190°C for 60 minutes.
11. Increase the oven temperature to 220°C and bake for 20 minutes or until the pop-up timer goes off. *If you put it in an oven bag it will bake more moistly, but if you don't put it in an oven bag it will get a better browning.

Gravy

Kit Materials: None
Ingredients to be prepare: 15g olive oil, 15g flour, 1 teaspoon soy sauce, salt and pepper to taste, water to taste
Equipment needed: pot, whisk

1. After the chicken is cooked, combine the meat juices with water to prepare 200ml.
   2. In a small saucepan, fry the olive oil and flour over medium heat.
   3. When the flour turns golden brown, add the meat juice all at once and mix quickly with a whisk to avoid lumps.
   4. Once boiling, add soy sauce and season with salt and pepper.

Stuffing

Kit ingredients: Stuffing mix, 1/4 packet of spice mix
Ingredients to be prepared: 1/2 a medium onion, 1 stalk of celery, 300ml of water or chicken stock *Any autumnal ingredients you like (mushrooms, chestnuts, apples, etc.)
Equipment needed: bowl, heat-resistant plate, spatula

1. Mix stuffing mix, chopped onion and celery, water, and spice mix in a bowl.
2. Place everything in a heat-resistant dish and cover tightly with aluminum foil.
3. Bake in an oven at 180 degrees for 15 minutes.
4. Remove the foil and bake for 15 minutes.

Cranberry sauce

Kit ingredients: Can of cranberry sauce
Ingredients to be prepared: 1/2 orange or 1 tablespoon of orange juice or 1 tablespoon of marmalade jam, a pinch of cinnamon powder to taste
Equipment needed: pot, spatula

1. Open a can of cranberry sauce and pour half into a small saucepan (reserve the other half for the cheesecake topping).
2. Add 1 teaspoon of grated orange peel and 1 tablespoon of orange juice, and heat over medium heat while stirring.
3. Once boiling, remove from heat and let cool. Add a pinch of cinnamon powder to taste.

Stir-fried Brussels sprouts and bacon

Kit ingredients: Frozen Brussels sprouts, bacon, 20g dried cranberries, 20g sliced almonds
Ingredients to be prepared: 1 tablespoon olive oil, salt and pepper
Equipment needed: Frying pan, spatula, knife

1. Leave the frozen Brussels sprouts at room temperature for about 10 minutes, then cut them in half and slice the bacon into 1cm wide pieces.
2. Add olive oil to a frying pan and cook the bacon over medium heat until crispy.
3. Once cooked, transfer the bacon to a plate. Cook the Brussels sprouts in the remaining oil in the frying pan over medium heat for 4-5 minutes until golden brown. Do not touch them too much during this time.
4. Once the sprouts are golden brown, shake the pan and cook the other side for 4-5 minutes, without touching the pan to allow the sprouts to brown.
5. Return the bacon to the frying pan, add the dried cranberries and sliced almonds and fry for 1 minute.
6. Season with salt and pepper and it's done.
*You can also use half the bacon and wrap shrimp or asparagus with the rest to add another dish!

THAWING

The thawing time for frozen products varies depending on the type and size of the product and the thawing method.

Product Information

*Packing and specifications may vary slightly depending on stock and inventory status.
*Please note that the content may vary.

Allergens (specific ingredients)

Eggs, milk, wheat