Pot Roasted Chicken is a really simple way to get perfect succulent chicken with almost no effort.
Ingredients
- 1 x 1.5 kg chicken, giblets removed
- salt and freshly milled black pepper
- 2-3 tbsp any oil
- 2 heads fresh garlic, cut in half
- 2 x 10g chicken stock cube (optionally use Gluten Free stock cubes)
- 200mls boiling water
Method
- Pre heat the oven to 220° C gas 7.
- Place the chicken into a deep large casserole dish, large enough to take the bird.
- Season well with salt and pepper and drizzle with the oil.
- Add the garlic heads.
- Place the chicken, uncovered in the oven for 15 minutes to take a little colour.
- Remove and add the boiling water and stock cubes, place the lid on and pop back into the oven.
- Cook for a further 15 minutes, and then turn down the heat to180C gas 4. Cook for a further 45 minutes, or until the chicken is cooked and very soft, but not falling apart.
- When the chicken is cooked, lift out carefully, place in a bowl and cover with cling film, leave for at least 20 minutes.
- Pour the chicken stock into a small pan then pop back on the stove add a little more boiling water. Bring back to the boil and thicken with a little cornflour and water, don’t go mad.
- Pull the chicken apart and serve with the gravy.
Phil's Tips
If you want to make this dish completely Gluten Free then use Gluten Free Stock cubes, vegetable ones work just as well.
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