A large chicken cooked in half a bottle of wine isn’t as economical
as a pot roast made with a cheaper cut of meat in plain stock, but
still …
Although I nearly always use dried herbs and spices, fresh
rosemary is perfect for this. (It’s about the only edible thing I have
growing outside in the garden at the moment so I do tend to use
it all the time.)
One of those very large, oval casserole dishes with a domed lid
is ideal for pot roasting chickens, but if you haven’t got one and
your chicken is too big to put a lid on, just cover the casserole
completely in foil.
1 chicken (any size)
Carrots
Celery
Onions
2 or 3 sprigs of fresh rosemary
1⁄2 bottle white wine
1⁄2 pint (250 ml) chicken or vegetable stock
A little butter or olive oil
Salt & pepper
Instant gravy granules
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC).
2. Wash, peel and chop the onions, carrots and celery whichever
way you like.
3. Put the chicken in the casserole dish; rub a little butter or olive
oil over the skin, season with salt and pepper and surround the
chicken with the chopped vegetables and rosemary.
4. Make 1⁄2 pint (250 ml) of chicken or vegetable stock with one
stock cube and pour the stock and wine into the casserole.
5. Cover with a lid or a tight layer of foil and cook in the oven for
about 3 hours; check if the chicken is cooked by sticking a sharp
knife or skewer into the leg to see if the juices are running clear.
6. When the chicken is carved up and the rest of the meal is ready,
make gravy with the white wine stock; the easiest way is to
gradually add the stock to instant gravy granules until you get
the consistency you want.
Tip
As long as you seal the meat first you can’t really overcook
a pot roast as long as it’s in a really low oven;
approximately Gas Mark 2 (150–160ºC) is ideal. That
last half hour is the one that makes all the difference
between the meat being simply ‘done’ and perfectly tender,
so don’t be afraid to leave it in the oven for a good 31⁄2
or even 4 hours.
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