A lovely alternative to a standard roast chicken. The cider and stock keep the bird moist, and negate having to make a gravy.
You could serve with mashed potato if you fancied it. We also did some broccoli on the side.
The recipe here is based on one from Good Food, November 2006, but I've taken the number of celery hearts down to one, and suggested dicing them like a classic mirapoix. I think there was just too much celery in proportion to the other ingredients. I've also added the bay.
Method
Heat the oven to 190C, or 170C fan, gas 5. Melt the butter in a large casserole dish and brown the chicken slowly. I did front, back, then each leg side.
Take the chicken out, put on a plate, and saute the bacon in the casserole until starting to go crisp.
Add the onion, carrots, celery, thyme, bay leaves and continue to cook until the vegetables soften - 5 mins or so.
Return the chicken to the pan, on top of the vegetables, breast side down. Pour over the cider and stock, bring to a simmer, then transfer to the oven for 1 hour.
Add the onion, carrots, celery, thyme, bay leaves and continue to cook until the vegetables soften - 5 mins or so.
