烧鸡煲Chicken Pot Roast

【材料】
A:光鸡1只（约1.8 公斤）
B:白酒200毫升、鸡高汤750毫升、鸡粉1茶匙、鲜奶油100毫升、鲜龙蒿草适量

【腌料】
蒜头3瓣（剁碎）、盐2茶匙、黑胡椒粉2茶匙、芥末2茶匙

【配料】
牛油60克(软化)、红萝卜2条（切2公分长段）、鲜菇1包、栗米心1包、葱头8粒（去衣保留整粒）、美国马铃薯1粒（去皮切2公分长段）

【做法】
1.用腌料腌鸡的内腹。（图1）
2.用食指从颈项开始掀开鸡皮，塞入牛油，然后以手指把牛油涂满整只鸡。
3.把鸡放入耐热陶瓷锅里，旁边放入马铃薯，红萝卜，鲜菇及葱头，淋上牛油。放入预热至180℃的烤炉里烤45分钟。（图2-5）
4.把鸡连锅取出，加入鲜香草，倒入白酒，再倒入高汤，足以淹盖一半的鸡即可。煮滚后加盖， 再煮15-20分钟至鸡肉熟透。（图6-7）
5. 淋入鲜奶油，调味后再把汁淋遍鸡身即可上桌。

【Ingredients】
A: Medium (1.8kg) free-range chicken
B: 200ml white wine, 750ml chicken stock, 1 tsp chicken stock granules, 100ml fresh cream, Handful of fresh tar-ragon leaves or dill

【Marinade for chicken】
3 cloves garlic(chopped), 2 tsps salt, 2 tsps ground black pepper, 2 tsps mustard

【Sub-ingredients】
60g butter(softened), 2 carrots(peeled and sliced into 2cm chunks), 1 bag of fresh shitake mushrooms, 1 packet baby corn, 8 shallots(peeled and left whole), 1 large russet potatoes(skinned and cut into 2cm chunks)

【Method】
1.Marinate the cavity of chicken with marinades.(pic 1)
2. Ease the skin away from the chicken breasts with your fingers, starting from the neck end. Spoon in the butter, smoothing the skin with your fingers to cover the breasts evenly.
3.Place marinated chicken in a heat proof casserole, sprin-kle the potatoes, carrots, mushrooms, shallots all in the tray, dollop extra butter over, bake for 45 minutes in a pre-heated oven at 180℃. (pic 2-5)
4.Remove chicken with casserole from oven, add in fresh herbs and pour over the wine, add stock to halfway up the side of the chicken. Bring to the boil and cover to cook till chicken for a further 15-20 minutes or until the chicken is cooked through. (pic 6-7)
5. Stir in the cream, adjust the seasoning, then spoon the sauce around the chicken.