One-pot poached spring chicken
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One-pot poached spring chicken

By Tom Kerridge

Contains pork – recipe is for non-Muslims only

This simple one-pot chicken uses the whole bird and poaching keeps it succulent. Blast the skin with a blowtorch to make it golden and deliciously crisp

  • Prep:25 mins
    Cook:2 hrs 10 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 578
  • fat 37g
  • saturates 16g
  • carbs 21g
  • sugars 5g
  • fibre 8g
  • protein 36g
  • salt 0.7g

Ingredients

  • 100g butter
  • 1 large chicken, about 2kg
  • 15 Jersey Royal potatoes, scrubbed and halved
  • 100g smoked bacon or pancetta lardons
  • 1 thyme sprig
  • 6 white peppercorns
  • 3 bay leaves
  • 250g carrots, tops cut off, halved lengthways
  • 200g bunch small turnips, peeled and halved
  • 150g podded peas
  • 150g podded and peeled broad beans
  • 8 spring onions, topped and tailed, then cut into 2cm lengths
  • 8 asparagus spears, trimmed
  • small handful parsley leaves, chopped
  • 1 small tarragon sprig, leaves picked
  • 1 lemon, cut in to wedges, to serve

Method

  1. Melt the butter in a small pan, discard the milky liquid, then pour the golden fat into a bowl and set aside – this is clarified butter. Heat oven to 150C/130C fan/gas 2. Sit the chicken in a large flameproof casserole dish, breast-side up, and arrange the potatoes and bacon around it. Pour over 1 litre of water. Add the thyme, pepper and bay, drizzle over the clarified butter and season everything with sea salt. Transfer the dish to the hob and heat until the liquid is starting to simmer. Cover the dish, cook in the oven for 1 hr 15 mins, then add the carrots and turnips. Pop the lid back on and put it back in the oven for another 35 mins.

  2. Scatter the peas, broad beans, onions and asparagus around the chicken, submerging them in the liquid, then cover and return to the oven for a further 10-15 mins or until the vegetables are just cooked.

  3. Remove from the oven, leave to stand for 5 mins, then carefully lift the chicken from the broth onto a board. If you want to crisp up the skin, blast it with a blowtorch. Stir the parsley and tarragon through the broth. Serve in the middle of the table with the vegetables and broth, and offer lemon wedges for squeezing over.

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