- 2 kg whole organic chicken
- 1 garlic bulb
- 1 large carrot, scrubbed and halved
- 1-2 celery sticks, roughly chopped
- 1 large onion, roughly chopped
- Sea salt and freshly ground pepper
- A large handful of foraged wild garlic or fresh parsley
- A gloss of olive oil
- 1 lemon
Prep: 20 mins | Cook: 1 hr
1. Remove the giblets from inside the chicken. Place the bird in a large pot. Arrange the giblets in the pot around the chicken to enrich the stock.
2. Halve your garlic bulb (set aside 2 halved cloves from it for later). Place the garlic, carrot, celery and onion in and around the bird.
3. Season. Fully cover the bird with water, or as close to the top as possible. Bring to the boil. Turn the heat right down. Cover. Simmer for 1½ hrs.
4. Heat your oven to 200°C/Fan 180°C/Gas 6. Uncover the pot and transfer it to your heated oven. Roast for 20 mins or till golden on top.
5. Remove the chicken from the pot/tin. The legs should come away when gently tugged. If not, roast for a little longer.
6. Strain the veg and giblets from the broth. Bring the broth to a gentle simmer. Finely chop the wild garlic or parsley, the zest from your lemon and the reserved garlic cloves. Mix in a bowl with salt, pepper and a good swirl of olive oil.
7. Thinly slice your lemon. Flick out the seeds. Add the lemon slices to the simmering broth along with a good swirl of the gremolata.
8. Shred or slice the chicken and serve with the herby broth. Delicious served in shallow bowls with pots of extra gremolata on the side.