2 medium sized free range chickens
15 cloves of garlic, unpeeled
500ml good chicken stock
300ml dry white wine
few sprigs thyme
few sprigs rosemary
few bay leaves
2 medium onions
2 sticks of celery
3 medium carrots
2 large parsnips
1 bulb of fennel
6 medium potatoes
75g unsalted butter, softened
loaf of crusty bread
Heat oven to 200c
Roughly chop all the vegetables and place in an oven pan. Scatter over the garlic cloves. Season. Pour in the stock and wine
Remove the wish bone from each chicken.
Chop the herbs and mix into the softened butter. Smear this butter over each of the chickens and place on top of the vegetables. Sprinkle chickens with some Maldon salt and a few grinds of pepper.
Place in the hot oven for 10 minutes and then lower temperature to 180c and cook for a further 65 minutes. Baste the chickens a couple of times during the cooking.
Remove from the oven and cover loosely with foil for 10 minutes to allow to rest
Remove the legs and cut in two. Remove the wings. Cut each breast away from the carcase in one piece and then cut this into 4 chunky pieces. Lay all chicken meat on top of vegetables and serve in deep bowls with some crusty bread to soak up the gravy
use a good selection of root vegetables - whatever is available.
this is a really easy winter warmer