KEY POINTS:
Serves 4
12 pickling onions
1 free range chicken
12 cloves of peeled garlic
4 bay leaves
1 cup chicken stock
2 cups cider
Salt
1 Preheat the oven to 160C. Put the onions in a bowl and cover with boiling water. Leave for 10 minutes then peel.
2 Put the chicken in a roasting dish. Arrange the onions and garlic around the bird. Add the bay leaves, stock and cider.
3 Season and cover, then put in the oven. Every 20 minutes braise the bird with the cooking liquid then after 1 hour, uncover and continue cooking for another hour, continuing to braise every 20 minutes. To serve: carve the chicken, divide the onions evenly and spoon over the juices.