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Roast chicken for two
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1.3kg small whole chicken
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1 tbsp vegetable oil
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1 carrot, washed and sliced
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½ small leek, cut into rounds
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100ml chicken stock
1. Remove any packaging and string from the chicken.
2. Heat the oil in a frying pan and brown the chicken on all sides. Remove from the heat and set aside.
3. Add the carrot and leek to the removable cooking bowl. Place the bowl into the heating base.
4. Sit the chicken on top of the vegetables. Pour over the chicken stock.
5. Season the chicken and cover with the lid. Cook on Low for 4–5 hours or High for 3 hours.
6. When cooked, carefully remove the chicken from the cooking bowl. Cover with foil to keep warm, add the juices to your
gravy.
Lemon, garlic and rosemary whole chicken
Serves 2/3
You can finish this recipe off in a hot oven to produce a succulently soft chicken with brown crispy skin.
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1 small whole chicken (about 800–900g)
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1 small onion, sliced
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1 sprig of rosemary, finely chopped
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3 cloves of garlic, finely chopped
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25g softened butter
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1 lemon, zest and juice
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Salt and pepper
1. Add the sliced onion to the removable cooking bowl. Place the bowl into the heating base.
2. Place the softened butter, lemon zest, chopped rosemary and garlic into a small bowl and mix well. Season with the
salt and pepper.
3. Juice the lemon (reserve the halves).
4. Season the cavity of the chicken with some salt and pepper. Place the lemon halves inside the chicken.
5. Loosen the skin over the chicken breast, taking care not to tear. Push some of the flavoured butter under the skin, over
the breast meat.
6. Coat the outside of the chicken with the remaining butter.
7. Sit the chicken on top of the onions in the cooking bowl. Season and pour over the lemon juice (no other liquid is
needed), cover and cook on High for 5–6 hours.
8. Preheat your oven (200°C / Gas mark 6 / 400°F).
Carefully lift out the chicken from the cooking bowl and sit on a
baking tray.
Place into the hot oven and cook for 10-15 minutes until crisp and golden.
Chicken cacciatore
Serves 2
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4 bone-in chicken thighs
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400g tin chopped tomatoes
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2 tbsp plain flour
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2 tbsp chicken tomato puree
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1 tbsp vegetable oil
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50ml chicken stock
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1 medium onion, diced
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½ tsp dried oregano
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2 cloves garlic, finely chopped
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Salt and pepper
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6 closed cup mushrooms, sliced
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Chopped parsley
1. Season the flour with a little salt and pepper, and toss the chicken thighs in the flour to coat them.
2. Heat the vegetable oil in a medium sized frying pan and brown the chicken thighs all over.
3. Add the chicken to the removable cooking bowl. Place the bowl into the heating base.
4. Add the rest of the ingredients to the cooking bowl and stir to combine.