Sunday, 3 October 2010

• Chicken

Pot Roast Chicken
Pot Roast Chicken, originally uploaded by Lisa Fagg.
Ah... Cooking! Tonight's dinner (about to sit down and enjoy this)

Hugh Fearnley-Whittingstall's Chicken Pot-Roast


1 chicken, weighing 4 to 6 pounds
2 onions
3 large carrots
3 leeks
3 potatoes
2 bay leaves
2 to 3 sprigs of thyme
1 tablespoon soft butter
A glass of white wine
A glass of water
2 teaspoons salt
Freshly ground black pepper


1. Place the chicken in a large casserole, a clay pot, or a deep roasting pan with a lid. Slice the onions and cut all the other vegetables into chunks. Arrange the vegetables and herbs around the bird. Rub the butter over the breast of the bird and pour over the wine and water, then season well with the salt and some pepper.

2. Place the lid on the dish and put it in a preheated 375°F oven. Remove the lid after about 50 minutes and give the vegetables a good stir. Baste the chicken with the fat on top of the juices in the dish. Leave the lid off and return to the oven for 25 to 35 minutes, until the breast is nicely browned and the juices run clear when the thigh is pierced with a skewer.

3. To serve, transfer the chicken to a large warmed plate and carve it up fairly chunkily. Spoon vegetables from the roasting pot and plenty of buttery juices onto each plate beside the meat.

Note: If using a stewing chicken, turn the oven down to 300°F after the first half an hour, then cook for 1 1/2 to 2 hours without removing the lid. Turn the bird over on its back halfway through cooking and give the vegetables a good stir at the same time.

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