- 2½5kg avg whole chicken
- 3 shallots
- 1½ garlic clove
- 3 leeks
- A handful of thyme, leaves only
- ¾ chicken stock cube
- ¾ x 227ml double cream
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 250ml boiling water
- Large roasting tin
- Measuring jug
- Frying pan (optional)
- 1.
Heat your oven to 190°C/Fan 170°C/Gas 5. Take the chicken out of the fridge, unwrap it and remove the giblets (you can use them to make stock, see our tip). Pop the chicken in a large roasting tin and set it aside for 30 mins-1hr to come to room temperature.
- 2.
Rub the chicken skin with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 1 hr 15 mins, basting now and then, till the chicken is golden and cooked through.
- 3.
While the chicken roasts, fill and boil your kettle. Peel and finely chop the shallots. Peel and thinly slice the garlic. Trim the roots and top 3cm off the leeks, then give them a good rinse under a cold tap. Thinly slice the leeks. Pick the thyme leaves off their sprigs. Pour 250ml boiling water into a heatproof jug and crumble in half the stock cube. Stir to dissolve.
- 4.
Take the chicken out of the oven and check if it’s done by inserting a skewer into the thick part of a thigh. If the juices run clear, it’s ready. If not, slide back into the oven for another 5-15 mins.
- 5.
Transfer the cooked chicken to a board and set it aside, loosely covered with foil, to rest for 20-30 mins. Pop the roasting tin on the hob on a medium heat (if your tin isn’t suitable for cooking on the hob, tip the tin juices into a frying pan for this step). Add the leeks, shallots and thyme leaves and fry for 5-6 mins, stirring occasionally, till tender. Add the garlic and cook for 2 mins more.
- 6.
Pour half the pot of double cream into the pan along with the chicken stock. to a gentle simmer and warm through for 2-3 mins.
- 7.
Carve the roast chicken and serve it with the creamy leek sauce on the side.
- Tip
Something on the side?
Try roasting sweet winter squash with some cooked chestnuts and fresh sage leaves to make a super seasonal side for your organic chicken. - Tip
Take stock
A giblet stock is easy to make – just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a sealable container and store in the fridge for up to 3 days, or freeze for up to 3 months. This stock is perfect for adding to soups, risottos and gravies. - Tip
Every last drop
Your extra double cream will keep in the fridge for a few days, or you can freeze it in ice cube trays, giving you little portions of cream ready to add to curries, soups and stews.
