Delia's chicken pot roast
Roast chicken with lots of veggies simmered in a pot of delicious herby and garlicky stock. Easy, filling and warming.
Serves: 4-6
A 1.6kg roasting chicken
Butter
1 large-ish onion, peeled and stuck with 3 cloves
4 leeks, trimmed and washed
4 carrots, scraped
4 sticks of celery, halved
A few parsley stalks
1 bay leaf
1 clove garlic, crushed
Seasoning
2tbsp chopped parsley
1. Preheat the oven to 230ºC/450ºF/gas mark 8.
2. First rub the inside of the chicken with seasoning and a little butter. Then place the onion stuck with cloves inside the chicken and rub some butter and seasoning over the outside.
3. Now put the chicken in a roasting tin and bake in the top half of the oven for about 30 mins, by which time it should have developed a nice golden brown skin.
4. Then remove it from the oven and transfer it, together with any juices, to a deep pot. Surround the chicken with the vegetables, herbs and garlic, and pour over sufficient water to not quite cover the bird, adding the giblets as well.
5. Bring to boiling point and simmer very gently with the lid on for about 1 hr, or until the chicken is tender, then remove the chicken and vegetables and keep warm.
6. Now discard the giblets and boil the remaining stock briskly until it has reduced and the flavour has concentrated. Carve the chicken on to a serving dish, add the vegetables, spoon some of the juices over, sprinkle with chopped parsley and serve. Amy stock left over can be used for soup.
Cook's tip: You'll need a freshly drawn chicken for this recipe. Also, ask your supplier to be sure to give you the giblets.
This recipe is taken from Delia's Frugal Foods, available from Amazon.
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