Now this chicken has been around for a long time... I think many of my friends have eaten it... its good, safe, and never ever fails to inpress! it is divine!!!!
Now the ingredients are easy to find, it cooks on low in a slow oven 150.... for up to 3 hours.... its a one pot pleaser!
One free range chook
half dozen french eshallots
2 heads garlic cut in half
thyme, rosemary, any herbs you have!
1 lemon, rind removed and cut in half
salt and pepper
10 small potatoes, halved
chicken stock and a 1/4 cup white wine.... (seriously there is a theme here... wine, cooking and me!!!)
place a good cast iron pot (you will need a roaster with a lid, you could bung it all in a casserole dish lid on if thats all you have), place eshallots and garlic around base of the pan. Add the clean and dried chook, up the chooks butt place half head of garlic, the lemon halves and half the bunch of herbs. Place the chook in the middle of garlic and shallots. place the potatoes around chook. pour wine and stock around and over potatoes. grind salt and pepper over the chook and drizzle with a little olive oil, pop the lid on and bake for 1 1/2 hours, then remove lid and bake for a futher 45 mins....Now I somethimes start the cooking on the stove top, heating the pan add the ingredients then bunging into the oven.... but depends on my mood and time restraints.
This chook smells divine after about 1/2 hour and takes a great amount of will power to resist until the end of time.....
Once the chook is done, remove and rest, at this time I also remove the veges. I squash the garlic out of their skins and place on a medium heat and reduce the liquid down to make a saucy gravy that I honestly could dive into and drink!!!OMG!!! the roasted garlic would have to be one of my favs!
so any way there you have it my super YUM and super easy and impressive roast chook!!!