You may also like
Categories:Viewed: 46 - Published at: 2 years ago
Ingredients
- 25 g butter
- 1 12 kg chicken
- 1 onion
- 3 bulbs garlic
- 3 bay leaves
- 3 sprigs thyme
- 75 ml water
- 150 ml white wine
- vegetables
- bread
- potato salad
Method
- Preheat the oven to gas 6, 200C, fan 180C Rub the butter all over the chicken, season well and tuck the halved onion into the cavity.
- Sit the chicken in a casserole dish with a lid (or a snug roasting tray with a foil layer for a lid).
- Tuck the rest of the garlic, bay, and thyme around and pour in the water and wine.
- Roast for 30 minutes until lightly golden, place the lid on top (or cover with foil) and continue cooking for another 50 minutes to 1 hour, until the chicken is cooked.
- Test by inserting a skewer in the thickest part of the thigh.
- It is cooked when the juices run clear.
- If not, cook for another 10 minutes, then test again.
- Once cook, leave to rest, covered, for 10 minutes.
- Carve and serve with veg, potato salad, or a crisp salad, as well as bread to mop up the juices.
