Real comfort food.


  • 1 whole free range chicken
  • 4 carrots
  • 2 parsnips
  • 4 potatoes
  • sprig of time
  • 1 onion
  • 250 ml chicken stock
  • 50 ml rapeseed oil
  • 20 g butter
  • 2 tblsp honey


  • Remove legs from chicken.
  • You should be left with just the crown and the carcass with breasts attached.
  • We can start colouring the crown by heating a pan with a little oil.
  • Season the chicken and place in the pan, making sure of a nice colour on both sides.
  • Put in a preheated oven at 165°C.
  • Cook for 20 minutes approximately, turning and basting regularly.
  • Cut the knuckle off the leg and dejoint it by cutting between the thigh and the drumstick.
  • Place the drumstick to one side.
  • With the thigh remove the bone and trim the excess skin and fat.
  • Place on cling film and season, roll into a sausage shape and tie the cling film.
  • Poach for 6-8 minutes in a simmering pot.
  • Remove and pan fry with the drum stick.
  • For the roast potatoes, wash and peel the potatoes, cut into pieces and dry really well - if not they increase the chance of sticking.
  • Heat a pan and add a little oil, lightly colour, then add to the chicken in the oven.
  • Season lightly and move frequently to stop sticking and baste.
  • Meanwhile wash and peel the vegetables (remember if we prepare vegetables and wash and peel first we can use trimmings to make a soup or a purée).
  • Cut into rounds and cook in a pot with a little water, honey, thyme butter and seasoning.
  • Cover with grease proof paper for 6-7 minutes or until tender and nicely glazed.
  • For the gravy, take the roasting tin and remove as much fat as possible.
  • Add the stock and gently remove the caramelised juices. Pour them into a pot and bring to the boil skimming regular to remove remaining fat ,
  • Strain the gravy and bring back to the boil, reduce slightly and adjust seasoning - you can thicken with a flour and butter mix or a little corn flour mixed with cold water.
  • Cook for several minutes and serve.
  • For the Chicken Skin Crackling:
  • Season the skin and place between a sheet of grease proof paper. Cook in the oven at 160°C for 20 minutes or so until crisp.
  • Serve as a garnish with the chicken.

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