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READY IN 2 hrs
5 mins
Pot Roast Chicken Recipe

Pot Roast Chicken

Graham

Recipe by  

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.

      Preparation Time: 5 Minutes

      Cooking Time: 2 Hours

Ingredients for Pot Roast Chicken

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
1 x 3 lb
oven-ready chicken
2 medium-sized
onions
1
clove of garlic
1
bouquet garni
 
salt and pepper
1½ pints
water

 

How to Cook Pot Roast Chicken

  1. 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).
  2. 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 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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