Pot-roast chicken with stock

• olive oil↗2 tbsp tbsp
• chicken↗2.4kg kg

  – buy the best you can afford

• onions↗4

  peeled and cut into large wedges

• thyme↗½ bunch

  ½ bunch

• garlic cloves↗3
• peppercorns↗6
• white wine↗175ml ml
• chicken stock↗1.2l l

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.