Roast Chicken With Braised Celery Hearts
Ingredients
1 tbsp butter
4 whole celery hearts, halved lengthways
3 carrots, chopped
4 bay leaves
few thyme sprigs
6 garlic cloves, skin left on
600ml fresh chicken stock
1 chicken, weighing 1½ kg/3lb 5oz
small bunch parsley, chopped
Method
1. Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
2. Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
3. To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.
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