Whole Chicken with Cider

Ingredients:

• 1 chicken
• 500 ml. dry cider*
• 500 ml. hot chicken stock (fresh or made with stock cube)
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• 2 carrots, roughly chopped
• 1 large onion, roughly chopped
• 3 sticks celery, roughly chopped
• 1 lemon, cut into six pieces
• 3 Tbsp. of mustard
• 2 Tbsp. of castor sugar
• small bunch tarragon
• small carton of heavy cream (if desired)

*Editor's Note: Dry cider is also know as hard cider or alcoholic cider, where the sugar has been fermented out. Common brands available in the U.S. are Woodchuck or Hornsby. Apple juice or sweet cider would change the taste of the recipe.

Directions:

Brown the chicken all over in a large pan with a tablespoon of cooking oil.

Remove and cook onions in the same oil.

Then pour in cider, the mustard, and the sugar and bring to the boil.

Put the chicken into the crockpot, cover with the cider and onion mixture, the chopped vegetables, a few sprigs of tarragon, and the hot stock.

Cook on a low heat for six hours. When it's ready, the chicken will fall apart deliciously.

If you like a thicker, richer sauce, pour about a pint of the remaining liquid into a jug and whisk in two or three tablespoons of cream. Then pour over the chicken pieces. Decorate with chopped tarragon.

By Lucy from Oxford, UK