Casserole Roast Chicken with Leeks and Bacon

Name: Casserole Roast Chicken with Leeks and Bacon
Yield: Serves 4–6
Cuisine: Ireland
Ingredients: 146 ml/8 fl ozs/1 cup chicken stock or water; 15 g/½ oz/⅛ stick of butter; 225 g/8 ozs streaky bacon; 450 g/1 lb/2 cups leeks, trimmed; 15 g/½ oz/1 tablesp./¼ cup chopped parsley; 1 × 1.56 kg/3½ lbs chicken (preferably free-range); salt and freshly-ground pepper; 1 splash of sunflower oil; roux (optional); 146 ml/8 fl ozs/1 cup light cream

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

Ingredients

1 × 1.56 kg/3½ lbs chicken (preferably free-range)
225 g/8

Europe
Ireland
Main course
Gluten-free

Method

Preheat the oven to 180°C/350°F/regulo 4.

Cut the white part of the leeks into rounds and wash them well. Cut the rind from the bacon and cut into 1 cm/½ inch cubes.

Remove the lumps of fat from inside the vent end of the chicken. Season with salt and freshly-ground pep