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25 minutes

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6 hours

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Lamb recipes

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5 hours

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Vegetarian recipes

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Oven-poached whole chicken and vegetables with celery lemon salsa

1 hour

Oven-poached whole chicken and vegetables with celery lemon salsa

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 whole free-range chicken
Sea salt and freshly ground black pepper, to taste
300 g leeks
300 g carrots
250 g celery sticks
2 garlic cloves, smashed
Thyme a few sprigs
1 bay leaf
500 ml organic liquid chicken stock
Hot cooked barley, for serving

For the celery lemon salsa, mix:

120 g celery leaves finely chopped
3 T chives, chopped
1 garlic clove, crushed
3 T olive oil
1 lemon, zested
1 T lemon juice
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 190°C.

2. Season the chicken and tie up the legs with string. Trim and halve the leeks lengthways, peel and halve the carrots lengthways and peel the celery.

3. Place all the vegetables in an ovenproof casserole dish. Place the chicken on top. Add the remaining ingredients.

4. Cover the breast with a piece of oiled baking paper, cover with a lid and bake for 1 hour or until everything is tender.

To serve, carve the chicken and spoon servings of chicken, vegetables and broth into bowls over the hot cooked barley. Sprinkle with the celery lemon salsa.

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Baby marrow-and-fennel trifolati

Gammon-and-barley soup with cheesy dumplings

Cider mussels with duck bacon

Rotisserie chicken soup

Millet risotto with celery leaf pesto

Braised lamb with celery salsa

Quick chicken broth

Spinach gnocchi with salsa verde

Oven-poached whole chicken and vegetables with celery lemon salsa

Oven-poached whole chicken and vegetables with celery lemon salsa

Ingredients

Method