Slow Roasted Garlic Chicken with Vegetable and Thyme Broth and Mustard Mash
Cooking the chicken in this manner will result in a wonderfully moist and flavoursome meat.
4 people
40 minutes
25 minutes
Ingredients
- 1 g SuperValu Quality Irish large chicken
From the Store Cupboard
-
250
ml
Chicken Stock Cube
-
50
g
SuperValu Butter
-
3
cloves
SuperValu Garlic
diced finely
-
1
tbsp
SuperValu Olive Oil
-
1
tsp
Wholegrain Mustard
SuperValu Soup Mix ingredients pack
-
2
-
Carrots
sliced in batons
-
2
-
Celery
sliced into batons
-
2
sprigs
SuperValu Fresh Thyme
Wholegrain Mustard Mash
-
5
-
SuperValu Rooster Potatoes
peeled and cut
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the butter, 1 sprig of thyme and chopped garlic into a small mixing bowl and mix well until combined.
- Use your hand to loosen the skin under the chicken.
- Slide the garlic & thyme butter under the skin and gently massage into the breasts.
- Put the chicken into a roasting dish and place in the pre-heated oven for 30 minutes.
- Add 1/2 tbs olive oil to a medium sized pan, add the leeks, carrot and celery and cook for 4-5 minutes until the vegetables have softened but not coloured.
- Add in the chicken stock and the other sprig of thyme and allow the mixture to come to the boil.
- Remove the chicken from the oven, pour the thyme and vegetable broth on top and cover with tin foil.
- Return the dish to the oven and continue to cook for another hour.
- Allow the chicken to rest for up to 20 minutes, then slice and serve with the mustard mash and some of the fragrant thyme and vegetable broth.
Wholegrain Mustard Mash
- Place the potatoes into a medium sized pot of cold water and bring to the boil.
- Reduce the heat and simmer until tender.
- Strain, return the potatoes to the saucepan, add the butter and wholegrain mustard and allow to continue steaming for 5 minutes to further soften the potatoes.
- Season with a little salt and pepper, mash and serve.
