SERVES 4-6
PREPARATION 20 MINS
COOKING 1 HR 45 MINS
2 tbsp vegetable oil
4 rashers steaky bacon, sliced
2 cloves garlic
2 leeks, sliced into rounds
4 sprigs thyme
2 bay leaves
2 sticks celery, roughly chopped
4 small organic carrots, scrubbed
2 parsnips, scrubbed and halved lengthways
1 celeriac, cut into chunks
2.4kg (4lb 13oz) chicken
400ml (13fl oz) chicken stock
1.
Heat the oven to 160°C (gas mark 2-3). Heat the oil in a large, heatproof casserole dish over a medium heat. Add the bacon, garlic and leeks and cook over a medium heat, stirring occasionally, for 5-10 minutes, or until the leeks have slightly softened.
2. Tuck in the thyme, bay leaves, celery and root vegetables. Add the chicken to the casserole (breast-side up) and season it with a little salt and freshly ground black pepper. Add enough stock to a depth of 2cm. (3/4in)
3. Cover it tightly with foil or a lid, then place the casserole in the oven and roast for 1/34 hours, basting occasionally with the pan juices. Increase the heat to 180°C (gas mark 4) and remove the lid 20 minutes before the end of the cooking time to allow the chicken to brown.
4. Remove the chicken and vegetables to a warm dish and check the sauce. Skim off any fat, adjust the seasoning and, if the sauce is too thin, reduce it over a high heat on the stove top. Transfer the sauce to a jug. Discard the thyme and bay leaves. Serve with vegetables.
TIP
Use either a combination of root vegetables or simply carrots. Jerusalem artichokes give the dish a lovely earthy flavour.