- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 chicken, weighing about 2kg/4lb 8oz
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 4 rashers smoked streaky bacon, chopped
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrot, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- sprig thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 celery hearts, quartered
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 150ml dry cider (we used Merrydown)
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 300ml chicken stock
Heat oven to 190C/fan 170C/gas 5. Heat the butter in a large casserole dish and brown the chicken slowly on all sides; this should take a good 10-15 mins. (Be patient, it will pay off later.) Take the chicken out of the dish, throw in the bacon and cook for 3-4 mins until starting to crisp, then add the onion, carrots and thyme and continue to cook for 4-5 mins until the vegetables soften. Stir the celery into the dish, then nestle the chicken amongst the veg, breast side down. Pour over the cider and stock, bring to a simmer, then roast the chicken uncovered for 1 hr.
Turn the chicken the right way up and give it 30 mins more, by which point the legs should be coming away. Carefully lift the chicken from the dish. Check the seasoning of the vegetables and serve with the chicken.
Cook the chicken upside downCooking the chicken upside down first keeps the breast succulent.