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Chicken Stock
Recipes
Slow Roast Chicken
Ingredients
- 250g butter (at room temp)
- 2 tsp Urban Forager Chicken Stock Concentrate
- 3-4 baby carrots
- 2 onions – halved
- ½ clove of garlic
- 1 1.5kg (ish) Chicken
- 1 lemon – halved
- 1 bunch of rosemary
- Olive oil
- Salt
- Pepper
- 100ml white wine
- 250ml Urban Forager Chicken Stock
Method
- Preheat the oven to 160c. Combine butter, 2tsp stock paste, salt and pepper in a bowl and mix well.
- In a roasting pan, add carrot, onion, garlic and sit the chicken on top. Using a rubber spatula, carefully separate the skin from the breasts and fill it with butter (any excess butter can be used to cover the legs).
- Rub a little oil over the top, and season well with salt and pepper. Place the lemon and rosemary in the cavity.
- Add wine and stock to the pan, cover with foil and cook for 1 hour.
- After 1 hour, remove the foil and cook uncovered for 50 minutes.
- After 50 minutes, turn the oven up to 220c and cook for 30 minutes. This will give it a nice golden colour. Let it rest for 15 minutes before carving.
