Recipe of the Month

Ingredients Whole chicken Fresh thyme 2 whole heads of garlic halved crosswise through the middle 1-2 bunches of thin carrots (about 6-16), leafy tops removed and one inch left on 1L chicken stock 240ml dry white wine 2 whole lemons halved through the middle (trim the end so they are flat) 3 medium onions cut in thick rings Salt Cracked black pepper 1 cup unsalted butter 2 tablespoons extra virgin olive oil

Staub 28cm cocotte available in store now. Use your 10% discount flyer for all in-store purchases (except those already on sale or in a promotion) in this month's Channel Mag for all products in store! September's recipe of the month is perfect to warm you up at the end of winter, or serve with a tossed salad for a delectable spring meal. Home Essentials offers a wide range of Staub products. Use your 10% discount flyer for all in-store purchases (except those already on sale or in a promotion).

Thyme, lemon and garlic roast chicken

SERVES PREP TIME COOK TIME 6 25 minutes 1 hour 15 minutes

Method

1. 1 Preheat oven to 200°C 2. 2 Soften butter to room temperature. 3. 3 Line the Staub cocotte with rings of onion and halves of lemon fleshside down. 4. 4 Set the whole chicken breast side up on the bed of onions and lemons. Gently stuff the area between the breast meat and skin with half of the softened butter, being careful not to tear the skin. Stuff cavity with one lemon half and one half of garlic head, if desired. Pat skin dry and season generously with salt and black pepper. Truss the chicken with string or simply cut a slit in the excess skin around the opening of the cavity and tuck each drumstick leg through the slit. 5. 5 Arrange carrots (slicing into smaller pieces as needed), garlic halves and thyme sprigs around the sides of the chicken to fill the pan. 6. 6 Drizzle all with extra virgin olive oil and season vegetables with salt and pepper. 7. 7 Roast in a preheated oven for 45-60 minutes until the internal temperature is 74°C, basting chicken and onions with the remaining 1/2 cup of softened butter every 15 minutes. 8. 8 Remove whole chicken, carrots, onions, garlic and lemon and set aside on foil or parchment-lined cookie sheet. Pour liquids into a heat-proof bowl and set aside. 9. 9 While it is still hot, place the Staub cocotte on the stove on high heat.

Sear lemons to char the flesh and remove. Add back in liquids, chicken stock and white wine. Squeeze in charred lemon juice and add back in onions, garlic and thyme. Bring to a light boil. Reduce heat, simmer sauce and reduce for about 20-25 minutes. 10. 10 Serve chicken with vegetables and ladle jus over. Garnish with fresh thyme. Recipe by Kari Michelle Young