Farmhouse Chicken

A whole meal in a dish, this remains an enduring favourite in our house. I often serve it in the big black roasting tin, on the table, so the family can all help themselves.

serves 8

1.575kg organic, freerange chicken

560g fat streaky bacon in one piece

2tbsp sunflower oil Seasoned plain flour 400g onions, finely sliced or chopped

340g carrots, peeled and cut into 1cm slices 2.3kg large ‘old’ potatoes, such as Golden Wonder or Kerr’s Pinks

Sea salt and freshly ground black pepper

1.1L homemade chicken stock, boiling

1tbsp freshly chopped parsley, to garnish

1 Preheat the oven to 230°C/fan 210°C/gas 8. 2 Joint the chicken into 8 pieces; separate the wing joints so they will cook evenly. Cut the rind off the bacon and cut 225g into lardons and the remainder into 5mm thick slices. if salty, blanch, refresh and dry on kitchen paper. set the slices aside.

3 Heat the oil in a wide frying pan and cook the lardons until the fat begins to run and they’re pale golden. transfer to a plate. toss the chicken joints in the seasoned flour, sauté in the bacon fat and oil until golden on both sides. remove from the pan and put with the bacon. finally, toss the onions and carrots in the bacon fat for 1-2min.

4 Peel the potatoes and slice a little less than half into 5mm rounds. Arrange a layer of potato slices on the bottom of a deep 38cm square roasting tin. season with salt and freshly ground pepper. top with a layer of seasoned chicken joints. Cut the remaining potatoes into 4mm slices lengthways and arrange cut-side up on top of the chicken. season with salt and freshly ground pepper. Pour the boiling chicken stock into the roasting tin.

5 Bake for approximately 1hr. After 30min of cooking, top with the slices of bacon to crisp up with the potatoes, then bake for another 30min and check. Cover with parchment paper if the top gets too brown. the veg will have absorbed much of the stock, but the dish should be moist and juicy underneath the crispy topping.

6 sprinkle with chopped parsley and serve.

‘Clarified butter is excellent for cooking because it can withstand a higher temperature when the salt and milk particles are removed. When covered, it will keep in the fridge for several weeks’