91热爆

Serves 4

• 110g/4oz butter
• 4tbsp chopped parsley
• Sea salt and freshly ground black pepper
• 1 x 1.6kg/3 ½ lb chicken
• 2 large onions, cut into quarters
• 2 sticks celery, cut in half
• 2 leeks, cut in half
• 1.5litres/2pt 12floz chicken stock
• 275ml/½ pt double cream
• 12 new potatoes
• 4 carrots, peeled and cut into small pieces
• 1 swede, peeled and cut into small pieces

1. Take 25g/1oz of the butter and mix with 1tbsp of the chopped parsley. Season well.
2. Release the skin on the breasts of the chicken from the neck end and using a finger, push the parsley butter in then smooth the skin down and reshape the chicken.
3. Fill a large pot with the chicken stock then add the onions, celery and leeks and bring to a simmer. Add the chicken and simmer for 1hr and 15 minutes until the chicken is cooked through, and the juices run clear when pierced.
4. While the chicken is cooking, shape and prepare the vegetables.
5. Wrap each kind of vegetable in a clean cloth and cook in the simmering stock with the chicken.
6. Lift the chicken and vegetables out of the stock and keep warm.
7. Strain the stock from the pot into a clean pan and cook for about 10-15 minutes until reduced by two thirds.
8. Add the double cream and cook until the sauce thickens, then beat in the remaining butter and add the chopped parsley. Season to taste, then serve the carved chicken with the sauce spooned over the top and the vegetables alongside.