Pot Roast Chicken

Ready in 2 hrs 5 mins

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.

Preparation Time

5 Minutes

Cooking Time

2 Hours

Ingredients for Pot Roast Chicken

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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

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.