Winter roasts recipe for 4 people, takes only 45 mins; recipe has butter, celery, carrot, bay leaf, thyme, garlic clove, chicken stock, chicken and parsley.
Roast chicken with braised celery hearts
Course: Winter roasts
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 6 garlic cloves, skin left on
- Carrot: 3 carrots, chopped
- Parsley: small bunch parsley, chopped
- Butter: 1 tbsp butter
- Chicken: 1 chicken, weighing 1 1/2 kg/3lb 5oz
- Bay Leaf: 4 bay leaves
- Thyme: few thyme sprigs
- Chicken Stock: 600ml fresh chicken stock
- Celery: 4 whole celery hearts, halved lengthways
Directions
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
- Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
- To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.
