POT ROAST CHICKEN This is my mum’s recipe and a real crowd-pleaser. You can easily feed eight hungry people, as long as you add plenty of root vegetables. It’s important that you use a really good, large, free-range chicken from the butcher; ask them to remove the wishbone as it makes life so much simpler when you go to carve. Serves 4-8.
YOU WILL NEED
1 large free-range chicken (about 2.3kg)
150ml dry white wine
4 carrots, peeled, topped, tailed and halved
4 sticks celery, cut into large chunks
1 large onion, chopped
4 cloves garlic, peeled but left whole
Sprig of thyme
Salt and pepper
1. Melt butter in a large, heavy-bottomed pot over a medium heat. Hold your nerve – you’re looking for the butter to turn nut-brown but not burn.
2. As soon as you've achieved the right colour, season the chicken generously with salt and pepper, and place, breast down, into the melted butter. Get a really good golden colour, which should take 6-8 minutes.
3. Keep the chicken moving to avoid sticking. When it’s turned a rich golden colour, flip it onto its back.
4. Add white wine and turn up heat to let the alcohol boil off (2-3 minutes). Toss in the remaining ingredients, add water, put lid on (or cover with tin foil) and reduce heat. Leave it at a gentle simmer for around 1.5 hours, or until the chicken is cooked through.
5. Serve with braised red cabbage and creamy mashed potatoes.