Ingredients
- 1 tbsp butter
- 4 whole celery hearts, halved lengthways
- 3 carrots, chopped
- 4 bay leaves
- few thyme sprigs
- 6 garlic cloves, skin left on
- 600ml fresh chicken stock
- 1 chicken, weighing 1.5kg/3lb 5oz
- small bunch parsley, chopped
Method
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Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
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Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
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To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.