1 Waitoa family roast chicken
3-4 medium carrots, thickly sliced
2 leeks, washed and sliced
4 stalks of thyme
1 cup chicken stock
Quarter of a cup of white wine or water
Mashed potatoes, rice or couscous to serve
Scoop the stuffing out of the chicken and roll into walnut sized balls and place on a small roasting tray. Set aside.
Cut the lemon in half and stuff into the cavity of the chicken. Place the chicken in a casserole dish. Arrange to carrots and leeks around the chicken and top with the thyme. Pour over the stock plus the wine or water.
Cover and cook for 1 hour. Uncover and cook a further 20-25 minutes, along with the stuffing balls, until cooked through.
Serve the chicken with the vegetables, mash potatoes, rice or couscous and pour over plenty of juices.