POT-ROAST CHICKEN WITH STOCK

Pot-roast chicken with stock image

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Provided by Tom Kerridge

Time 2h20m

Yield Serves 4 with leftovers

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
2.4kg chicken - buy the best you can afford
4 onions, peeled and cut into large wedges
½ bunch thyme
3 garlic cloves
6 peppercorns
175ml white wine
1.2l chicken stock

Steps:

Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

Nutrition Facts : Calories 500 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium