Casserole Roast Chicken with Leeks and Bacon

Ingredients:

1.56kg/3lbs chicken
225g/8oz Donnelly Bacon
450g/1lb leeks, trimmed
15g/1/2oz Irish butter
1 splash of sunflower

Garnish
15g/1 tablespoon chopped parsley
146ml/1 cup oxo stock
146ml/1cup light cream
salt and Saxa pepper

Method:

1. Preheat oven to 180c/350f/
2. Cut the white parts of the leeks into rounds and wash them well
3. Cut the rind of the bacon and cut into 1cm cubes
4.Remove lumps of fat from inside the end of the chicken. Season with salt and saxa pepper
5. Rub the Irish butter over the breast and legs of the chicken and put it breast side down into a casserole
6.Allow it to brown on a gentle heat this can take 5-8 minutes. As soon as the breast is golden remove from the casserole and keep aside
7. Add pieces of bacon to the casserole with a splash of oil
8. Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat. Season with saxa pepper
9. Place the chicken on top of the leaks and bacon and cover the casserole
10. Put into the oven on moderate heat for 1 hour until chicken is fully cooked
11. When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon
12. Skim the juices of all fat
13. Add the oxo stock and cream and bring to the boil.
14. The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
15. Allow to simmer on a low heat while you carve the chicken
16. Spoon the sauce over the chicken and serve