Ingredients | approx. 4 servings

1 medium whole chicken, room temp

2 medium carrots, roughly chopped

1 onion, skin removed and roughly chopped

5 large cloves garlic, skin on

1 lemon 

500ml chicken stock, hot

150g stelline pasta 

Salt and pepper 

Butter 

To serve

Parmesan, butter, olive oil, pepper and steamed peas 

Method

1. Set oven to 200C. 

2. Add the carrots, onions and garlic to a roasting tray. 

3. Pour in the chicken stock

4. Top with the chicken. Halve the lemon, place one half inside the chicken and the other face down on the roasting tray. Season everything with salt and pepper and finish with a generous drizzle of olive oil. Place in the oven for approx 1 hour (depending on the size of chicken). 

5. When nice and golden and cooked through, leave for a couple of minutes to get all the juices and then place the chicken on a chopping board to rest. 

6. Pour the juices and roasted veggies into a saucepan (discard the garlic skins). Add the juice from the lemon half cooked in the tray. 

7. Using a stick blender, blend everything together until smooth. Check the seasoning. 

8. Bring to a slow simmer and stir in the stelline as well as 300-400ml chicken stock or warm water (depending on the consistency you want). Stir occasionally and when the stelline is almost cooked stir in a dollop of butter.  

9. When soft, remove from the heat and serve straight away with some chicken and steamed peas. Top with parmesan, a drizzle of olive oil and black pepper.

*Please note I eyeballed the amount of broth I added to the stelline so just add a little at a time until you get the consistency you like.