Chicken Pot-roast with Carrots and Potatoes

Pot-roasting is a style of cooking that has been ignored for far too long. It’s really a method of steaming, though in the oven in a pot with a tight-fitting lid.

Many years ago the chicken would have been cooked with lashings of butter to create the steam. Once the bird was cooked, stock would be added to the dish. I’m going to turn that around, and cook the chicken in the steam created by the stock and then finish it with butter.

This extract from Mark Strand