Ingredients

Method

• 1 whole free-range chicken
• Sea salt and freshly ground black pepper, to taste
• 1 T extra virgin olive oil
• 1⁄2 cup Dijon mustard
• 2 cups full-cream milk
• 1 11⁄4cups organic chicken stock
• 1 t celery seeds
• 4 sprigs rosemary
• 2 strips lemon
• 2 t vanilla paste

Method

Ingredients

Preheat the oven to 200°C and truss the legs of the chicken with string.

Heat the oil in a pan, season the chicken and sear until golden. Transfer to a roasting pan.

Mix the remaining ingredients and pour around the chicken. Braise for 1–11⁄2 hours, or until golden and tender.

Cook's note: The chicken juices blend with the vanilla and milk to make a delicious gravy. Serve with cauliflower purée.

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