5 mins
Pot Roast Chicken
Recipe by Graham
A nice simple way to cook a whole chicken, and one that will leave you with a 'ready-made' chicken stock for later use. If you want to add flavour, crumble a chicken stock cube into the water prior to cooking. This method of cooking chicken leaves you "hands free" to prepare vegetables, or simply to get on with your life while the meal takes care of itself.
Pork Tenderloin in Brandy and Orange 
Potato and Egg Salad Ingredients for Pot Roast Chicken
Currently displaying quantities in US Imperial Measurements
How to Cook Pot Roast Chicken
- Place the chicken into a large oven-proof dish or pot, leaving space all round. Peel and chop the onion(s) and chop the garlic. Add these to the pot, around the chicken. Add the bouquet garni, salt and freshly-ground pepper and then the water (which should come about half-way up the chicken).
- Place uncovered in the middle of a preheated moderate oven Mk 4 - 350ºF - 180ºC for 2 hours. After cooking, the chicken is immediately ready to be eaten and the residual juices make an excellent stock.
GRAHAM'S HOT TIP:
To help keep the chicken flesh a nice colour, add a glass of white wine to the water.
What To Eat Tonight
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
Desserts that will dazzle, from the most simple to the most elaborate. We have a choice that will please and amaze you and your guests.
What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.
Other Chicken Recipes
Chicken Korma is a beautifully tasty, mild and creamy Indian dish originating from South or Central Asia
The strangely named Chicken 65 is a dish from the southern state of Tamil Nadu, and there are various legends behind why it is called Chicken 65.
All-In-One Summer Chicken is inspired by the idea that you can add a selection of vegetables toh chicken portions then oven bake for a simple supper
