How To Make Chicken & Rosemary In White Wine Stock

A large chicken cooked in half a bottle of wine isn’t as economical as a pot roast made with a cheaper cut of meat in plain stock, but still … Although I nearly always use dried herbs and spices, fresh rosemary is perfect for this. (It’s about the only edible thing I have growing outside in the garden at the moment so I do tend to use it all the time.) One of those very large, oval casserole dishes with a domed lid is ideal for pot roasting chickens, but if you haven’t got one and your chicken is too big to put a lid on, just cover the casserole completely in foil.

1. Step 1:

   Preheat the oven to Gas Mark 2–3 (160–170°C).

2. Step 2:

   Wash, peel and chop the onions, carrots and celery whichever way you like.

3. Step 3:

   Put the chicken in the casserole dish; rub a little butter or olive oil over the skin, season with salt and pepper and surround the chicken with the chopped vegetables and rosemary.

4. Step 4:

   Make ½ pint (250 ml) of chicken or vegetable stock with one stock cube and pour the stock and wine into the casserole.

5. Step 5:

   Cover with a lid or a tight layer of foil and cook in the oven for about 3 hours; check if the chicken is cooked by sticking a sharp knife or skewer into the leg to see if the juices are running clear.

6. Step 6:

   When the chicken is carved up and the rest of the meal is ready, make gravy with the white wine stock; the easiest way is to gradually add the stock to instant gravy granules until you get the consistency you want.

7. As long as you seal the meat first you can’t really overcook a pot roast as long as it’s in a really low oven; approximately Gas Mark 2 (150–160°C) is ideal. That last half hour is the one that makes all the difference between the meat being simply ‘done’ and perfectly tender, so don’t be afraid to leave it in the oven for a good 3½ or even 4 hours.