Todd Eyre
Ingredients
Method
1.Preheat oven to 170°C.
2.Remove any excess fat from the chicken, then pat dry the cavity. Sprinkle with 1 tsp each of sea salt and dried thyme.
3.Splash oil into an oven-proof dish that’s large enough to take the whole chicken snugly. Pour in the wine and simmer for 30 minutes on the stovetop – this burns off the alcohol and prevents any bitterness.
4.Place the chicken in the dish, adding the remaining salt, thyme, bay leaves and peppercorns. Pour enough stock around the bird to come about a third or halfway up. Scatter the artichokes around the chook.
5.Cover or seal with foil and cook in the oven for 1½-2 hours.
6.Leave to sit, covered, for 20-30 minutes before serving.
7.Serve in shallow bowls with roasted Brussels sprouts, rice or mashed potatoes.
Note
- With simple recipes, use the best quality ingredients you can lay your hands on as there’s nowhere to hide. This recipe used Bostock’s organic chicken. Though more expensive – the full flavour is worth every penny. -This recipe used salt-reduced Continental Stock Pot stock. – Brussels sprouts are gorgeous roasted. Halve each, drizzle with olive oil, season with salt and pepper, then roast in a medium oven for 30 mins.
