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Pot-roasted chicken
Pot-roasted chicken
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Gather loved ones for a festive Sunday roast feast.
Ingredients:
  • 1 large free-range chicken
  • 56.88 gm olive oil
  • 4 parsnips, quartered lengthways
  • 255.00 gm chicken style liquid stock
  • 8 slices flat pancetta
  • 30g soft unsalted butter
  • 1 large garlic clove, finely chopped
  • 20.00 ml chopped flat-leaf parsley, plus extra to garnish
  • 1 onion, halved
  • 10 whole cloves
  • 600ml milk
  • 2 bay leaves
  • 1 thyme sprig
  • 120ml thickened cream
  • 500.00 ml fresh white breadcrumbs
  • 30g unsalted butter
  • Grated fresh nutmeg, to serve
Instructions:
  • Preheat the oven to 200C. Make the garlic and parsley butter by mixing all ingredients in a bowl and seasoning to taste.
  • Gently separate the chicken's skin from the flesh using oiled hands, then evenly spread two-thirds of the garlic and parsley butter under the skin over the breast. Tie the chicken and let it rest.
  • Begin by heating a total of 2-4 tablespoons oil in a frypan. Fry the parsnips until beautifully golden. Season them and transfer to the base of an ovenproof casserole dish. Next, wipe the frypan clean, add the remaining 1-2 tablespoons olive oil, and brown the chicken all around. Place the chicken on top of the parsnips, season it, and dot with the last third of the garlic and parsley butter. Cover with a cartouche and lid, then roast for 20 minutes. Afterward, pour in half of the stock and roast for another 40 minutes. Finally, add the remaining 1/2 cup stock and cook, uncovered, for a final 20 minutes until the chicken is fully cooked and the parsnips are soft and creamy.
  • Once the chicken is cooking, place the pancetta on a baking tray and bake on the lower oven shelf for 5 minutes or until crispy.
  • Create a flavorful base for the bread sauce by infusing milk with cloves-studded onion, bay leaves, and fresh thyme in a saucepan.
  • 1. In a saucepan, bring the milk to a boil, then let it sit for 30 minutes to infuse flavors. 2. Strain the infused milk, removing any solids. 3. Clean the saucepan and pour the milk back in over low heat. 4. Add cream, breadcrumbs, and butter, and stir until the butter is melted, about 1-2 minutes. 5. Sprinkle in a pinch of nutmeg. 6. Pour the mixture into a serving jug and enjoy warm, garnished with a bit more nutmeg.
  • Serve the chicken with roasted parsnips, crispy pancetta, and creamy bread sauce.

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