Pot-roast chicken with stock in a casserole dish

Pot-roast chicken with stock

  • Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 with leftovers

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Nutrition: Per serving
NutrientUnit
kcal500
fat29g
saturates7g
carbs6g
sugars5g
fibre2g
protein51g
salt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
USE THE LEFTOVERS
Use the stock and chicken from this recipe to make chicken & leek filo pie, one-pot Chinese chicken noodle soup, or Mexican chicken & black bean wraps.

Goes well with

Recipe from Good Food magazine, February 2018

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    Rating: 5 out of 5.19 ratings

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