Name: Roast chicken with braised celery hearts
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp butter; 4 whole celery hearts, halved lengthways; 3 carrots chopped; 4 bay leaves; few thyme sprigs; 6 garlic cloves skin left on; 600ml fresh chicken stock; 1 chicken weighing 1.5kg/3lb 5oz; small bunch parsley chopped

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Roast chicken with braised celery hearts

Roast chicken with braised celery hearts

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 45 mins

A star rating of 5 out of 5.2 ratingsRate

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This simple, one-pan dish is a feast of tender chicken and fresh autumnal flavours

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp butter
4 whole celery

hearts, halved lengthways
3 carrots

chopped
4 bay leaves
few thyme

sprigs
6 garlic cloves

skin left on
600ml fresh chicken stock
1 chicken

weighing 1.5kg/3lb 5oz
small bunch parsley

chopped

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Nutrition: per serving

kcal581
fat38g
saturates12g
carbs8g
sugars7g
fibre4g
protein53g
salt1.2g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, November 2010

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A star rating of 5 out of 5.2 ratings

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