Thursday, August 26
Chicken (I used a Lilydale size 18 chicken)
2 bread rolls
2 tb chopped fresh or 1 tb dried sage
1 tb chopped fresh or 2 tsp dried parsley
125g salted butter
2 large brown onions, peeled and halved
1 leek, chopped in 1 inch pieces
2 medium carrots, chopped in 1 inch pieces
5-6 small new potatoes, cut in half
1/2 cup white wine
2 bay leaves
Few sprigs thyme (or 1/2 tsp dried)
Find a pot with a lid that you chicken fits in comfortably.
Preheat oven to 170 degrees c
In a food processor process bread rolls until becomes breadcrumbs. Add 1/2 chopped onion, sage, a good lashing of pepper and 80g of the butter. Process until sticks together.
Stuff into cavity of chicken and place in pot.
Separate the skin from meat on the breast of the chicken with your fingers - Place 30 grams of butter under the surface of the skin. Rub remaining butter on top of your chicken.
Place cut vegetables and bay leaves around the chicken and then pour the wine over the top, and 3/4 cup of water. Lastly sprinkle thyme on top of chicken and put lid on, place in oven.
After two hours take the lid off and return to oven for 25 minutes to crisp up.
Serve! The self-made gravy will be on the bottom of your pot - and the chicken is very soft and the vegetables take on the wonderful flavour of the gravy. Serve with some steamed beans or greens of your choice.
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