Poulet en cocotte (3)

Ingredients

1 (1.5kg) whole chicken, free range
1 tbsp coconut oil
knobs of grass-fed butter (Kerrygold)
3/4 cup chicken stock
4 carrots, peeled
3 Rooster potatoes, halved
4 Noomi Basra (dried lime)
ground paprika
dried marjoram
freshly ground mixed peppercorns
coarse sea salt

Chicken rubbed in spices. 

Chicken seared.

Line with carrots.

Chicken breast side up, pour in stock, add butter, and cook for 35 minutes.

Remove chicken, turn carrots, add potatoes, and season.

Flip chicken (breast side down), add butter & stock, season, and cook for 20 minutes.

Nearly done.

Remove carrots & potatoes, flip chicken back, breast side up, cook for another 5 minutes. Let sit for 10 minutes before carving.