Whole Roasted Chicken with Baby Seasonal Vegetables

SERVES: 4 – 6
PREP TIME: 25 MINUTES
STOVE TOP TIME: 40 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

• 1 large chicken
• Salt and pepper to taste
• 1 onion, peeled and quartered
• 1 whole carrot
• 1,25lt water
• 1 chicken bouillon cube
• 30ml Worcestershire sauce
• 2 cloves garlic, whole
• 1 sprig rosemary
• 2 sprigs thyme
• 3 sprigs parsley
• 12 baby potatoes
• 12 baby carrots
• 8 – 10 pearl onions, peeled
• 250g mixed baby squash such as gems, courgettes and patty pans
• 250g button mushrooms, rinsed

 DIRECTIONS

1. Sprinkle the whole chicken with salt and pepper.
2. Place the onion, carrot, garlic, rosemary, thyme and parsley in the bottom of the pot and place the chicken on top.
3. Add the water, bouillon cube and Worcestershire sauce, baby potatoes and baby onions.
4. Cover and bring to the boil.
5. Simmer for 30 minutes and then place the sealed pot in the Wonderbag on a mat or cloth, seal and leave for 3 ½ hours.
6. Remove the pot and place back on the stove.
7. Remove the quartered onion, carrot and herbs.
8. Add the remainder of the small vegetables and simmer for 10 minutes and place back in the Wonderbag for 30 minutes.
9. Remove and place the chicken under the grill to brown.
10. Carefully place the chicken and baby veg on a platter.
11. Thicken the sauce to make a gravy and serve with the roast