SLOW ROAST CHICKEN

• 250ml red or white wine (you can use vegetable or chicken bouillon if you prefer)

• 1 tsp parsley

• 1 tsp paprika

• 1 tsp marjoram

• 1 tsp salt

• 1 tsp black pepper

• 2-4 celery sticks for carcass

• 1 onion for carcass

• 1 carrot chopped roughly

• 1 onion chopped roughly

1. Add the celery and one onion into the chicken carcass.

2. Place into an oven proof dish with a tight lid.

3. Mix the herbs with the stock or wine.

4. Pour into the dish.

5. Add carrot, onion and garlic to the pot

6. Cook for 4-5 hours at 120c

This is a great dish to cook as part of a main but also to use refrigerate and use the chicken for salads or wraps etc over a couple of days.