- 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
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.