In this dish the garlic subtly flavours the chicken thanks to being blanched before added to the pot. Serve alongside delicious vegetables and a cauliflower purée for an extra special Sunday roast.
For the pot-roasted chicken with garlic
- 1 garlic bulb, cloves peeled
- 2 tbsp olive oil
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 1 onion, roughly chopped
- 1 sprig rosemary
- 1 sprig thyme
- 1.25kg/2lb 12oz whole chicken
- 500ml/18fl oz chicken stock
For the cauliflower purée
- 1 cauliflower, leaves removed and cut into florets
- 500ml/18fl oz milk
For the vegetables
- 1 bunch baby beetroots
- 1 bunch baby heritage carrots, trimmed
- 50g/1¾oz unsalted butter
- 1 head of kale
Preheat the oven to 180C/Gas 4.
Bring a small saucepan of water to the boil and add the garlic for 30 seconds. Blanch and refresh in ice cold water. Repeat once more, changing the water.
Heat the oil in a large, lidded casserole dish. Add the vegetables, garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours, or until cooked through. Remove the lid for the last half hour of cooking.
Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain, reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency.
Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes, or until tender. Drain the beetroots and leave to cool, then peel.
Bring a large pan of salted water to the boil, add the carrots and cook for 2-3 minutes, then drain.
Heat a large frying pan and add the butter, when foaming add the beetroots, carrots and kale. Cook for 2-3 minutes.
Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy.
Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve.