Bob’s cousin had a vast collection of wishbones [furculae is the Latin term, I believe] from dozens of different sorts of birds, all stored in a specially made wooden case. In fact, when he died, this collection even got mentioned in his obituary in The Times! I don’t think he’d eaten all the birds himself [some wishbones were quite exotic, and came from the local wildlife park] – but there was certainly at least one chicken bone in the case.
We had chicken at the weekend. I’d picked up this book in a CS in Dereham, for just £1, and there was a recipe for Chicken Pot Roast. I’d tried Delia’s Chicken In The Pot from her cookery course, a few years ago [that one included mushrooms and chorizo] This frugal version was just as good – although my chicken had no giblets, and I couldn’t find my bayleaves [I used some homegrown sage instead]
Ingredients [serves 4]
- A 1.6kg roasting chicken
- 1 large-ish onion, peeled and stuck with 3 cloves
- 4 leeks, trimmed and washed
- 4 carrots, scraped
- 4 sticks of celery, halved
- A few parsley stalks
- 1 bay leaf
- 1 clove garlic, crushed
- 2tbsp chopped parsley
- Preheat the oven to 230ºC/450ºF/gas mark 8.
- First rub the inside of the chicken with seasoning and a little butter. Then place the onion stuck with cloves inside the chicken and rub some butter and seasoning over the outside.
- Now put the chicken in a roasting tin and bake in the top half of the oven for about 30 minutes, by which time it should have developed a nice golden brown skin.
- Then remove it from the oven and transfer it, together with any juices, to a deep pot. Surround the chicken with the vegetables, herbs and garlic, and pour over sufficient water to not quite cover the bird, adding the giblets as well.
- Bring to boiling point and simmer very gently with the lid on for about 1 hour, or until the chicken is tender, then remove the chicken and vegetables and keep warm.
- Now discard the giblets and boil the remaining stock briskly until it has reduced and the flavour has concentrated. Carve the chicken on to a serving dish, add the vegetables, spoon some of the juices over, sprinkle with chopped parsley and serve. Any stock left over can be used for soup.
Sorry – we had eaten it before I remembered to take a picture. Mine did look very like this one though [except my Le Creuset Casserole is orange] Bob felt there was a little too much celery for his liking. Otherwise he pronounced it very tasty!