Here is a slightly different recipe. This is one of my most loved chicken recipes (apart from perri perri chicken!). It is moist and tasty so I hope that you enjoy it. If you want to see more savory recipes then please leave comments below.
Ingredients:
2 tbsp of vegetable oil
4 rashes of streaky bacon, cut into chunks
2 cloves of garlic
2 leeks, sliced into rounds
4 sprigs of thyme
2 bay leaves
2 sticks of celery, roughly chopped
4 small carrots, whole
2 parsnips, halved lengthways
a dozen baby potatoes
2.4kg whole chicken
400ml of chicken stock
Method:
1. Preheat the oven to 160C. In a large casserole dish, heat up the oil and then add in the streaky bacon, garlic and leeks in a pan. Once they have started to soften add in the thyme, bay leaves and celery.
2. Wait till everything in the pan has softened and then add in the carrots, parsnips, baby potatoes and then add in the chicken stock. The potatoes, carrots and the parsnips will boil in the chicken stock.3. Then add in the chicken, pop on the lid and then put it into the oven for 1 hour and 25 mins. After the timer has gone, take off the lid and leave the chicken to brown for another 20 mins.
4. Take the chicken and the vegetables out of the pan. Place them on a warm dish and pop the sauce that is left on the heat. Skim off any of the fat and if the sauce is too thin heat until thick.
5. Carve the chicken and serve up with the vegetable. Put the sauce in a jug and serve.
Hope you liked this little something different
Xx.
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