Pot roast chicken with stock

Pot-roasting like this is a winning formula for keeping your chicken succulent and also giving you an amazing stock to use in other recipes. I’ve used a big chicken, but use whatever size suits your budget and fits in your pan, then use the other recipes as leftover inspiration.

Serves 4 with leftovers

Prep 10 mins Cook 2 hrs 10 mins

2 tbsp olive oil

2.4kg chicken – buy the best

you can afford

4 onions, peeled and cut into

large wedges

1/ bunch thyme

2

3 garlic cloves

6 peppercorns

175ml white wine

1.2 litres chicken stock

1 Heat the oven to 170C/150C fan/ gas 3½. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs. Remove and rest for 20 mins. 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 usual Sunday veg and roast potatoes.

2 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 the other recipes.

PER SERVING 500 kcals, fat 29g, saturates 7g, carbs 6g, sugars 5g, fibre 2g, protein 51g, salt 0.6g

I love this way of cooking. It’s what I was brought up on – no waste, comforting family favourites