" When I was set the task of making one chicken into four different meals, I thought about how I could simplify the process. Making fresh stock isn’t a big ask at the weekend, but on a weeknight, I could just see people thinking ‘yeah, right’ and cooking something else. So here, I’ve pot-roasted the whole bird to give you chicken and stock in one. I just love this way of cooking, it’s what I was brought up on – no waste, comforting family favourites. "
Pot-roast chicken with stock
ot-roasting like this is a winning formula for keeping your chicken succulent and also giving you an amazing stock to use
