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.
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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.
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