Ingredients

Method

• 1 free-range chicken
• 1 onion, quartered
• 4 leeks, chopped
• 3 bay leaves
• 2 carrots
• 2 sticks celery, roughly chopped
• 5 whole peppercorns
• 4 cloves garlic
• 1½ cup chicken stock
• Juice of 1 lemon
• 2 T butter

Method

Ingredients

Preheat the oven to 160°C.
In a casserole, arrange free-range chicken, quartered onion, chopped leeks, bay leaves, carrots, cut into chunks, roughly chopped sticks celery, whole peppercorns and cloves garlic.
Add chicken stock, the zest and juice of 1 lemon and butter.
Cover and cook in the oven for 2 hours, or until the chicken is cooked through.