Real comfort food that's guaranteed to fill you up as a main course.



  • 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


  1. Remove legs from chicken.
  2. You should be left with just the crown and the carcass with breasts attached.
  3. We can start colouring the crown by heating a pan with a little oil.
  4. Season the chicken and place in the pan, making sure of a nice colour on both sides.
  5. Put in a preheated oven at 165°C.
  6. Cook for 20 minutes approximately, turning and basting regularly.
  7. Cut the knuckle off the leg and dejoint it by cutting between the thigh and the drumstick.
  8. Place the drumstick to one side.
  9. With the thigh remove the bone and trim the excess skin and fat.
  10. Place on cling film and season, roll into a sausage shape and tie the cling film.
  11. Poach for 6-8 minutes in a simmering pot.
  12. Remove and pan fry with the drum stick.
  13. For the roast potatoes, wash and peel the potatoes, cut into pieces and dry really well - if not they increase the chance of sticking.
  14. Heat a pan and add a little oil, lightly colour, then add to the chicken in the oven.
  15. Season lightly and move frequently to stop sticking and baste.
  16. 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).
  17. Cut into rounds and cook in a pot with a little water, honey, thyme butter and seasoning.
  18. Cover with grease proof paper for 6-7 minutes or until tender and nicely glazed.
  19. For the gravy, take the roasting tin and remove as much fat as possible.
  20. 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 ,
  21. 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.
  22. Cook for several minutes and serve.
  23. For the Chicken Skin Crackling:
  24. 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.
  25. Serve as a garnish with the chicken.