This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 170°C. Melt the butter in a large ovenproof pot on the stovetop. Sauté the leeks and carrots for 5 minutes.
2.Pat the chicken dry, inside and out, trimming any excess fat from around each cavity. Tie the legs together and tuck in the wings. Place the chicken on top of the vegetables. Pour the wine and stock around the chicken. Add the bay leaf, salt and pepper. Tuck both garlic halves around the chicken.
3.Cover with a lid or foil. Cook in the oven for 60 minutes, then remove the cover and cook for a further 30-45 minutes or until the chicken is golden on top and cooked.
4.Carefully move the chicken and vegetables to a warmed serving dish.
5.At this stage, thicken the pot juices with a little cornflour or simmer to reduce a little. Pour over and around the chicken to serve. Squeeze a little roasted garlic onto each serving.
