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1
Tie the chicken tightly with string, tucking in the legs to make them the same width as the widest area of the breast.
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2
(If you are unsure how to do this, ask your butcher.)
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3
Pour the stock and water into a deep flameproof casserole or large saucepan and place over a medium heat.
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4
Add the bay leaf and peppercorns, then the chicken.
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5
Season the stock lightly with salt and pepper and bring to the boil, then immediately lift the chicken out of the liquid and allow to cool on a wire rack for 30 minutes.
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6
Reserve the poaching liquid.
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7
Cut the onion lengthways into quarters, leaving the skin on (this will help darken the gravy).
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8
Wrap the chipolatas in the bacon.
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9
Pick over, wash and dry the watercress.
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10
For the roast potatoes, peel and halve the potatoes and put them into a pan of lightly salted cold water.
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11
Bring to the boil and simmer for about 15 minutes until they begin to break up slightly, then carefully lift them into a colander placed over a bowl and leave to cool.
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12
For the bread sauce, cut the bread into rough chunks and discard the crusts.
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13
Peel the onion, cut lengthways into quarters and stud with the cloves.
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14
Put the onion into a saucepan with the milk, bay leaf and salt to taste and bring to the boil.
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15
Take off the heat and leave to cool slightly, then remove the onions and whisk in the bread until it breaks down completely.
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16
Cover and keep warm until ready to serve.
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17
For the crisps, cut the unpeeled potatoes into 1mm-thick slices using a mandolin.
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18
Preheat the oven to 200C/180C fan/gas 6.
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19
Put the duck fat for the roast potatoes in a roasting tray and heat in the oven until hot.
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20
Meanwhile, place the cooled chicken in a roasting tray, smear with the butter and season well.
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21
Surround the bird with the onion quarters and bacon-wrapped chipolatas.
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22
Place the parboiled potatoes in the tray of hot duck fat and roast them with a sprinkling of sea salt for 1 hour 10 minutes.
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23
At the same time, place the chicken in the oven and roast for 35 minutes.
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24
To check if the chicken is cooked, insert the tip of a small knife into the thickest part of a leg: the juices MUST run clear.
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25
Remove the chicken and chipolatas from the roasting tray and leave to rest for 30 minutes.
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26
Meanwhile, make the gravy.
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27
Drain away the fat from the onions in the roasting tray and pour in 1 litre of the reserved poaching liquid.
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28
Bring to the boil and scrape the sediment free with a spoon, then strain into a saucepan and boil for 10 minutes.
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29
Remove from the heat and keep hot.
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30
Heat the oil in a deep-fat fryer or a pan of shallow oil to 170C and fry the potato crisps until brown and crisp all over, moving them frequently in the oil.
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31
Lift out and drain on paper towels, and season with some crunchy salt.
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32
To serve, divide the watercress equally between 4 plates.
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33
Remove the string from the chicken, then place the bird on a serving plate with the chipolatas and the crisps (which will soak up the roasting juices).
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34
Place the plate in the middle of the table with a large, sharp carving knife, the gravy in a jug and a pot of warm bread sauce.
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35
Place the roasties in a large bowl for folk to help themselves.
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36
Sharing food for caring folk...roast chicken with all the trimmings!
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37
Yum.
