Ingredients

Method

• 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

Ingredients

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.