Pot Roast Chicken with Smoked Bacon and Prunes

Ingredients

Chicken Stock

2kg chicken bones
2 carrots, finely chopped
2 onions, finely chopped
4 celery sticks, finely chopped
1 bay leaf
5 thyme sprigs
5 flat-leaf parsley sprigs
1 leek top

40g butter
20g olive oil
1 1.8kg roasting chicken
Flaked salt and freshly ground black pepper, for seasoning
2 thyme sprigs
1 bunch Dutch carrots, washed
16 pitted prunes
100g kaiserfleisch or smoked bacon, thinly diced
150ml white wine
100ml brandy
Chopped flat-leaf parsley, to garnish

Method

1. To make the stock, place the bones in a 5lt pot, cover with cold water and bring to the boil. Skim off any foam that forms on the surface.
2. Add the remaining ingredients and simmer for 4 hours, skimming occasionally. Strain, discarding the solids.
3. Preheat the oven to 180C 
4. Heat the butter and olive oil in a large pan over high heat. Season the chicken liberally with salt and pepper, place breast-side down and cook until golden brown. Continue turning and cooking until the whole bird is sealed and nicely coloured. Remove from the heat.
5. Position the chicken in the middle of an over proof dish and arrange the thyme sprigs, vegetables, prunes and kaiserfleisch or bacon around it.
6. Pour in the wine, brandy and 300ml stock, then return the dish to high heat and bring to the boil.
7. Cover with a tight-fitting lid, transfer to the oven and roast for 1 hour 15 minutes.
8. Remove lid and increase temperature to 200C and roast for another 15 minutes or a nice colour has developed on the chicken.
9. This can be served straight from the dish. Carefully portion the chicken, then divide among plates with the vegetables, kaiserfleisch and prunes. Ladle over the cooking juices, garnish with chopped parsley.