serves
4
prep
15 minutes
cook
1:20 hour
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
1:20
hour
difficulty
Easy
level
Ingredients
- a knob of butter
- 1 large chicken (free-range if you can)
- 1 leek, thickly sliced
- 1 bunch parsley
- 1 bunch sage
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- sliced day-old sourdough, to serve
Instructions
Preheat the oven to 160ºC. Have ready a large casserole pot, large enough so it can fit a whole chicken covered with water, but small enough so it fits snugly.
In a frying pan, melt a generous knob of butter over medium heat. Brown your chicken slightly for 2 minutes on each side.
Place the leek and half the herbs on the base of the casserole. Place the chicken on top, smear with honey and add the rest of the herbs. Fill the casserole with water so the chicken is completely covered, then add the spices and give it a stir.
Bring to the boil and let it boil for 5–10 minutes without a lid. Put on the lid, transfer to the oven and cook for 45 minutes–1 hour, or until the chicken is cooked through. The meat should almost be falling of the bone (but not quite), so keep an eye on it on those last 15 minutes. The cooking time depends on the size and quality of you chicken; a free-range, slowly grown bird cooks faster than a factory-farmed chicken.
Cool slightly, then remove the chicken and strain the broth into a bowl, reserving the leek and herbs. Take the meat off the bones and place in the broth with the reserved leek and herbs.
Have warmed soup bowls ready and place a slice of bread in each one. Pour over the broth and give everyone some meat from the breast and some from the legs.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
