Whole Braised Chicken with Vegetable Broth

Name: Whole Braised Chicken with Vegetable Broth
Cook time: 1 h 45 min
Yield: 4
Ingredients: 1 whole chicken, 1.5kg approx.; 1½ tablesp. rapeseed or olive oil; 2 onions, peeled and thickly sliced; 3 carrots, peeled and cut into chunks; 2 sticks celery, cut into 2-3cm pieces; 3 cloves of garlic, chopped; 3 sprigs of fresh thyme; 1 lemon, zest and juice; Salt and freshly ground black pepper; 750ml chicken stock; 800g potatoes, peeled and cut into 3cm chunks; Handful of parsley, chopped

If you have any of the delicious broth leftover serve it as a soup next day. Strip any chicken from the carcass of the chicken and add it to the soup.

4 people

1 h 45 min

Nutrition per serving

kcal

586kcal
protein

52g
total fat

27g
saturates

6.6g
iron

2.9mg
carbs

36g

Ingredients

1 whole chicken, 1.5kg approx.
1½ tablesp. rapeseed or olive oil
2 onions, peeled and thickly sliced
3 carrots, peeled and cut into chunks
2 sticks celery, cut into 2-3cm pieces
3 cloves of garlic, chopped
3 sprigs of fresh thyme
1 lemon, zest and juice
Salt and freshly ground black pepper
750ml chicken stock
800g potatoes, peeled and cut into 3cm chunks
Handful of parsley, chopped

Main

1 whole chicken, 1.5kg approx.
1½ tablesp. rapeseed or olive oil
2 onions, peeled and thickly sliced
3 carrots, peeled and cut into chunks
2 sticks celery, cut into 2-3cm pieces
3 cloves of garlic, chopped
3 sprigs of fresh thyme
1 lemon, zest and juice
Salt and freshly ground black pepper
750ml chicken stock
800g potatoes, peeled and cut into 3cm chunks
Handful of parsley, chopped

Preheat the oven to Gas Mark 4, 180°C, (350°F)

To cook the chicken: Heat a tablespoon of oil in a large heavy based ovenproof casserole over a medium heat, add the onions, carrots and celery and fry for 5 to 6 minutes.

Add the garlic and thyme and give a quick stir, then add the lemon zest and juice and season the vegetables. Place the chicken in amongst the vegetables and season. Drizzle over a little oil then pour the stock around the chicken. Bring to the boil, once it's bubbling, cover the casserole and put it into the oven to cook for 1 hour.

Remove the casserole from the oven and add the potatoes in around the chicken. Push the potatoes under the liquid if possible. Return the casserole to the oven, uncovered, for another20- 30 minutes, until the potatoes are soft and the chicken is golden.

To serve: Remove the chicken from the casserole to a carving board. Taste the broth and season if necessary. Sprinkle in some chopped parsley then serve the sliced chicken with the broth and vegetables.

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Preheat the oven to Gas Mark 4, 180°C, (350°F)

To cook the chicken: Heat a tablespoon of oil in a large heavy based ovenproof casserole over a medium heat, add the onions, carrots and celery and fry for 5 to 6 minutes.