Culture Street


Pot Roast Chicken

On August 19, 2016

There are no greens in this recipe – they don’t do well in a pot. You can go without or cook up
some green beans or broccoli in boiling water after you remove the lid from the chicken pot.
Although a 2 kg chook is ideal for this recipe, anything from 1.5 kg to 2.4 kg will do but adjust the
times to match the weight – allow about 25 minutes (total cooking time – 15 minutes covered and
10 minutes uncovered) per 500 g.

If you have an attack of the can’t-be-bothereds, just spoon plenty of buttery juices from the
casserole dish onto each plate beside the meat. But if you want to be a bit more flash, you can
make the sauce.

1 small lemon, scrubbed
1 × 2 kg chicken
3 onions, cut into large chunks
3 large carrots, cut into large chunks
3 potatoes, cut into large chunks
2 bay leaves
2–3 thyme sprigs
1 cup white wine
1 cup water
30 g butter, softened or
2 tablespoons olive oil (my preference)
2 teaspoons salt
pepper, to taste
Sauce (optional)
50 g butter, softened
50 g plain flour
1 cup chicken roasting juices

1. Preheat the oven to 200°C.

2. Push the whole lemon into the cavity of the chicken.

3. Sit the chicken in a large casserole dish and arrange the vegetables and herbs around it.

4. Pour the wine and water over the chicken, then mash the butter on top of the chook with the back of a spoon or just pour the olive oil over it. Season with the salt and a little pepper.

5. Put the lid on the dish and cook in the oven for 1 hour.

6. Remove the lid and stir the veggies.

7. Leave the lid off and roast for 40 minutes or until the chicken is browned.

8. To make the sauce, use a fork to mix the butter and flour together in a small bowl to make a smooth (peanut butter–like) paste. Add the roasting juices a little at a time, then stir until you have a pourable white sauce.

9. Carve the chicken and serve with the vegetables and with the sauce on the side, if using.

Keep the carcass and any other bones for Chicken Stock. Use immediately or store the carcass in a sealed container in the fridge for 3 days.

The Eat Real Food Cookbook - cover imageThe Eat Real Food Cookbook: A complete guide and 80 recipes for permanent weightloss and disease prevention by David Gillespie, published by Pan Macmillan, August 2016, RRP $39.99. Buy the book here.

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