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Preheat oven to 160 degrees centigrade. You'll need a large lidded pot (big enough to hold a whole chicken). Start by putting a little olive oil in the bottom of the pot. Then line the bottom with the bread slices. Sprinkle the bacon, garlic, chopped celery & carrots and whatever herbs you choose over the bread. This is forming a base for the chicken to sit on, and will later become the gravy. Rub salt & pepper over the chicken, then place it on top of the bread & vegetables. Place the carrots, onions & potatoes around the sides. Pour the wine and stock over the top. Cover & place in oven for approximately 2 hours. Check for doneness of both chicken & veg. Remove the chicken and large vegetable chunks to an oven-proof dish, turn off the oven and place the dish back inside to keep warm while you finish off the gravy. Leaving the gravy/veg mixture in the original pot, use a hand-held food processor to completely liquidise it, then bring it to a boil and simmer to reduce and thicken it. You can add a touch of cream at the very end if you'd like. Carve the chicken (which will be practically falling off the bone anyway) & serve with the vegetables and gravy, along with some crusty bread.
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Enameled Dutch oven for braising, bread baking, stewing
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Enameled Dutch oven for braising, bread baking, stewing
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid