Slow cooked pot roast chicken with Antony Worrall Thompson
Award-winning chef Antony Worrall Thompson joined us for a webchat on 18 Jan 2011 to talk about making family meals in slow cookers and to show us how to prepare a pot roast chicken from his new book Slow Cooking.
Slow cooker pot roast chicken
1–2 tbsp olive oil
1.5kg (3lb 5oz) free-range chicken
115g (4oz) smoked streaky bacon, chopped
1 onion, roughly chopped
3 garlic cloves, finely chopped
2 celery sticks, cut into 2.5cm (1in) chunks
2 carrots, cut into 2.5cm (1in) chunks
12 baby new potatoes
1 tbsp soft thyme leaves
2 bay leaves
400g (14oz) tin chopped tomatoes
1 tbsp Worcestershire sauce
850ml (1½ pints) chicken or vegetable stock, hot
225g (8oz) broccoli florets
115g (4oz) frozen peas, defrosted
handful of spinach
115g (4oz) frozen baby broad beans, defrosted
salt and freshly ground black pepper
- Place a large frying pan over a high heat, add the olive oil and, when hot, add the whole chicken to the pan, turning occasionally until brown all over. Remove and place in your slow cooker.
- Add the bacon to the frying pan and fry for a few minutes over a medium heat, then add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves and cook for a further 6 minutes.
- Add the tomatoes and the Worcestershire sauce and bring to the boil. Spoon into your slow cooker, add the stock, then cover and cook on low for 7–8 hours until the chicken is cooked. To check if the chicken is cooked through, push a skewer right into the thickest part of the thigh; if the juices run clear it is cooked - any pink and it needs a bit longer.
- Lift out the chicken onto a platter, cover with foil and set aside in a warm place to rest. Turn the slow cooker to high, stir the green vegetables into the pot and cook, uncovered, for 10 minutes until the vegetables are tender. Season to taste.
- Carve the chicken. Spoon the vegetables and broth into 4 warm bowls.
Using chicken thighs (bone in) instead of a whole chicken for a quicker supper: reduce the cooking time on low by half, to 3½-4 hours.
Last updated: 12 months ago