Layered Chicken Dinner

Chicken

• 1 uncooked, whole chicken (1.2 - 1.4 kg)
• 1 lemon, flesh only (reserving thin peelings of skin)
• 2 garlic cloves
• 2 sprigs fresh rosemary (approx. 10 cm each), leaves only
• 4 sprigs fresh flat-leaf parsley, leaves only
• 1 tsp paprika
• 1 Tbsp fine sea salt

Pumpkin Soup

• 120 g leeks, trimmed and cut into quarters
• 2 garlic cloves
• 30 g olive oil
• 700 g butternut squash, deseeded, peeled and cut in pieces (5 cm)
• 950 g water
• 230 g potatoes, small, (approx. 5), skins on, cut in eighths
• 170 g carrots (approx. 2), cut in pieces (2-3 cm)

Gravy

• 1 Tbsp olive oil
• 300 g banana shallots (approx. 8), halved
• 50 g unsalted butter, diced
• 2 sprigs fresh rosemary (approx. 10 cm each), leaves only
• 1 - 2 tsp chicken stock paste (see tips), to taste
  of 1 - 2 chicken stock cubes (for 0.5 l each), crumbled, to taste
• 250 g water
• 120 g red wine
• 1 tsp cornflour
• ½ tsp ground black pepper, to taste
• 100 g broccoli, cut in large florets
• 20 fresh green beans, trimmed