Pot-roast chicken with stock is a traditional British recipe for a classic pot-roasted dish of chicken cooked with white wine and chicken stock. The full recipe is presented here and I hope you enjoy this classic British version of: Pot-roast chicken with stock.
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Pot-roasting ensures tender and succulent chicken every time. As a bonus you also get an amazing chicken stock that you can use in other recipes.
Ingredients:
2 tbsp olive oil
2.4kg chicken (buy the best quality you can afford)
4 onions, peeled and cut into large wedges
½ bunch thyme
3 garlic cloves
6 black peppercorns
175ml white wine
1.2l chicken stock
Method:
Pre-heat your oven to 170C (150C fan/gas mark 5).
Place a large flame-proof casserole over medium heat. Once hot add the oil and use to brown the chicken well on all sides, then turn the chicken to sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil.
Sit the lid on top then transfer to your pre-heated oven and cook for 2 hours.
At the end of this time, remove from the oven and set aside to rest for 20 minutes.
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 of your usual Sunday vegetables and roast potatoes.
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.
