When the whole chicken is cooked in a casserole, very little goodness is lost. You also have the added benefit of the minerals from the bones staying in the juices. However this does mean all the saturated fat is also in the casserole. This why we suggest removing this before serving (see below).

The casserole is served on a bed of raw spring greens. The hot casserole warms the vegetables through and the phyto-nutrients are preserved as they are essentially uncooked.

For those stupidly busy days just pop some baking potatoes in the oven at the same time and you will have a complete meal ready for the troops.

Prep time: 10 minutes
Cook time:2 ½ – 3 hours
Pre heat oven to 220 C/ 430 F. Reduce to 140 C/ 280 F after 15 – 20 minutes
Ingredients
Serves 4 hungry people

  • Whole chicken around 2 – 3 kgs
  • Dessert spoon of olive oil or coconut butter
  • Handful each:
    • Sage
    • Rosemary
  • 2 small red onions or 6 -8 shallots peeled. Cut red onions into chunks or leave the shallots whole
  • 4 carrots cut into chunks
  • 4 cloves garlic peeled and chopped
  • 1 – 1 ½ litres of bouillon
  • Cornflour to thicken. (The white variety require less to thicken than the wholemeal yellow corn variety; read more here.)
  • 400 gms spring greens or other leafy green veg. De stalk and very finely shred.
Method

  1. Wash and dry the chicken and divide the herbs into 2 lots and place one lot inside the cavity.
  2. In a large oven proof pot gently melt the oil or coconut butter.
  3. Add the onions, garlic and carrots and gently move around the pan to soften the onions, do not brown.
  4. Place the chicken in the pan and add the liquid bouillon, the rest of the herbs and cover.
  5. Bring to the boil and just as the bubbles start to form take off the heat and put in the oven. Cook on 220 C/420 F for 15 – 20 minutes
  6. Reduce the temperature to 140 C/ 280 F for around 2 hours. When it is cooked, you will be able to just pull the bones out.
  7. Gently lift the chicken out of the pot and take out the bones and remove skin. If small children are eating this ensure you take out all the little bones too.
  8. Using a slotted spoon also lift out the veg and keep the chicken and veg warm whilst you finish off the gravy.
  9. Skim as much of the liquid fat off the top and discard.
  10. Make up the cornflour and stir slowly into the pot and put back on the heat to thicken.
  11. Take the pot off the heat and add the finely shredded greens and stir, they greens will be just warmed but not cooked.
  12. Spoon the warmed greens on to plate, top with chunks of chicken and the veg.
  13. Serve with potatoes or brown rice.