CIDER POT ROAST CHICKEN

100g boiled rice; 1 yellow pepper; 75 g sultanas; 1litre dry cider; 4.5 kg oven ready chicken; 3 sprigs fresh rosemary; 1 onion; 2 cloves garlic; 1 bay leaf


Preheat the oven to 200 degrees Celsius. Mix the rice, chopped pepper and sultanas together. Add a little cider to the mixture to bind it. Season. Stuff the chicken cavity with the mixture and place in a casserole dish. Finely chop the onion and garlic and add to the casserole. Pour over the cider, season, place the rosemary and bay leaf on top and cover tightly. Cook for 1.5 hours, basting regularly. Remove the skin before serving.

NB - This is wonderful served with crusty bread to soak up the juices.