Italian 110mins plus chilling
4 Cold Poultry
Vegetables Herbs Main Course Dairy Gluten Wheat free
Large Onion, quartered
Large Carrot, cut into chunks
Stick Celery, cut into chunks
x 1.4kg/3lb oven ready Chicken
Fresh Basil Leaves
Fresh Sage Leaves
Place the onion, carrot, celery, parsley and chicken in a large casserole and
add enough water to cover. Bring to the boil,
cover and simmer for 1 hour 30 minutes,
or until the chicken is tender.
Remove the chicken from the casserole, remove the vegetables and discard
and pour the stock into a bowl. Put half the
basil and sage in the bottom of the casserole
and place the chicken on top. Sprinkle with the remaining herbs, cover
and leave in a cool place, but not the fridge,
for 6-8 hours. Serve cold.
the chicken stock has cooled, skim off any fat refrigerate and use to make
soup or gravy.
Chicken Recipes | General Prep & Cooking Times |
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