One-pot poached spring chicken

This simple one-pot chicken uses the whole bird and poaching keeps it succulent. Blast the skin with a blowtorch to make it golden and deliciously crisp
Ingredients

100g butter

1 large chicken

, about 2kg

15 Jersey Royal potatoes, scrubbed and halved
100g smoked bacon

or pancetta lardons
1 thyme

sprig
6 white peppercorns
3 bay leaves
250g carrots, tops cut off, halved lengthways
200g bunch small turnips

, peeled and halved
150g podded peas

150g podded and peeled broad beans
8 spring onions, topped and tailed, then cut into 2cm lengths
8 asparagus spears, trimmed
small handful parsley

leaves, chopped
1 small tarragon

sprig, leaves picked
1 lemon

, cut in to wedges, to serve

Method

Melt the butter in a small pan, discard the milky liquid, then pour the golden fat into a bowl and set aside – this is clarified butter. Heat oven to 150C/130C fan/gas 2. Sit the chicken in a large flameproof casserole dish, breast-side up, and arrange the potatoes and bacon around it. Pour over 1 litre of water. Add the thyme, pepper and bay, drizzle over the clarified butter and season everything with sea salt. Transfer the dish to the hob and heat until the liquid is starting to simmer. Cover the dish, cook in the oven for 1 hr 15 mins, then add the carrots and turnips. Pop the lid back on and put it back in the oven for another 35 mins.

Scatter the peas, broad beans, onions and asparagus around the chicken, submerging them in the liquid, then cover and return to the oven for a further 10-15 mins or until the vegetables are just cooked.
Remove from the oven, leave to stand for 5 mins, then carefully lift the chicken from the broth onto a board. If you want to crisp up the skin, blast it with a blowtorch. Stir the parsley and tarragon through the broth. Serve in the middle of the table with the vegetables and broth, and offer lemon wedges for squeezing over.