Ingredients
- celery 1 stick, halved
- thyme 3 sprigs
- bay leaves 3
- chicken 1 large, about 2kg
- white wine ½ a bottle
- shallots 8, peeled and halved
- cloves 3
- carrots 4 small, peeled and sliced
- leeks 2, cleaned and sliced
- new potatoes 750g peeled, halved if large
- self-raising flour 200g
- suet 100g (pre-prepared suet is fine)
stuffing
- pork mince or sausage meat 200g
- thick-cut bacon 100g, diced
- chicken livers 3-4, chopped (optional)
- sage a few leaves, chopped
- egg 1, beaten
- garlic 2 cloves, finely chopped
- shallots 6, diced
- flat-leaf parsley a bunch, chopped
- fresh breadcrumbs 2 big handfuls
Method
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Step 1
Tie the celery together with the thyme and the bay leaves to make a bouquet garni.
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Step 2
Heat the oven to 190c/fan 170c/gas 5. To make the stuffing, put all the ingredients into a bowl and mix together really well.
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Step 3
Trim the chicken cavity of any excess fat and fill with the stuffing. close up and secure with a couple of skewers. Put the chicken in a large casserole dish. Add the wine, water, shallots, bouquet garni, cloves and seasoning. Cover and cook for 1 hour.
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Step 4
Add the carrots, leeks and potatoes to the pot and put back in the oven for an hour.
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Step 5
Combine the flour, suet and seasoning. Add in enough cold water to make a firm but pliable dough. Divide into 12 dumplings.
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Step 6
Remove the casserole from the oven. Carefully move the chicken to a plate, cover with foil and keep warm. Add the dumplings to the pot, replace the lid and put back in the oven for 20-25 minutes until the dumplings are cooked. To serve, take the skin off the chicken and remove the meat from the bones.
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Step 7
Divide the chicken, stuffing, veg and dumplings between warmed bowls. Spoon over some of the cooking juice and serve.
Nutritional Information
- Kcals 971
- Carbs 62.5g
- Protein 61g
- Fat 52.6g
- Salt 1.6g
- Fibre 4.4g
