Pot-Roast Chicken with Lemon

(Serves 6-8)

Ingredients:

         1 small chicken (able to fit in slow cooker)
         1 Large onion (chopped)
         3 carrots (chopped or sliced)
         2 lemons cut into wedges
         2 table spoons olive oil
         1 table spoon of honey
         2 tsp French mustard
         2 sticks of celery (sliced thick)
         2 tsp spoons dried tarragon or rosemary
         1 glass cider
         1.5 pints (0.70ltr) chicken stock
         1 dollop of butter
         Salt & pepper to taste

 

Preparation:

Add the chicken to a large hot frying pan with the oil and butter; fry for approx. ten minutes turning the chicken several times until the chicken is browned all over.

Carefully place the chicken into the Slow Cooker.

Add the chopped onion, mustard honey and cider into the frying pan and bring to the boil. Pour the liquid over the chicken, being sure to get all the gravy including the ‘bits and pieces’.

Add the chicken stock along with all the chopped vegetables, and lemon wedges making sure that the chicken is covered with the liquid.

Cook on medium for about six hours or until the chicken is thoroughly cooked and the juice runs clear when the thickest parts are pierced with a knife.

Taste the gravy and add seasoning to suit.

When cooked, remove and carve the usual way. Add some thickener to the remaining mixture (skimming any excess fat from the surface) and serve with the gravy and vegetables.

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