1 x 1.5kg/3lb whole chicken
salt and freshly ground black pepper
1 sprigs fresh thyme
8 fresh sage leaves
1 tbsp chopped chives
800ml low FODMAP chicken stock
50g/2oz lactose free unsalted butter
200g/7oz risotto rice
75ml/2½fl oz dry white vermouth, plus extra to deglaze
1 small lemon, finely grated zest only
25g/1oz finely grated parmesan cheese
Preheat the oven to 180C/360F/gas 4.Season chicken inside and out with salt and freshly ground black pepper and place into a roasting tin. Place 3 of the thyme sprigs into the chicken cavity, then roast in the oven for 50-60 minutes, basting the skin occasionally with the pan juices. Leave the chicken skin to crisp up during the last 10 minutes without basting, then remove from the oven to rest.
Meanwhile, heat the stock in a large pan with a sprig of thyme. Bring to the boil, then reduce the heat and simmer for 10 minutes. Keep the stock warm over a low heat.
Melt half the lactose free butter in a heavy-based pan until foaming, then stir in the risotto rice, until coated in the lactose free butter. Pour in the vermouth and cook until the alcohol has evaporated.
Add a ladleful of the simmering stock to the rice and simmer, stirring continuously, until all of the liquid has been absorbed into the rice. Add another ladleful of stock and repeat the process, for 30 minutes (you may not need all of the stock), or until the rice is al dente but with a creamy texture.
Stir in the lemon zest and some fresh sage leaves. Stir in the parmesan until melted through, then season, to taste, with salt and freshly ground black pepper.
Transfer the roast chicken onto a warmed plate. Pour off the excess fat from the roasting tin, then set it over the hob over a high heat. Add a glass of vermouth to the tin, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze. Strain into a clean pan and simmer until reduced by a third.
To serve, carve off the chicken breasts and slice each into 6-8 pieces (the legs can also be served, or reserved for another recipe. Save the chicken carcass for making stock). Spoon the risotto onto warmed serving plates and arrange the sliced chicken breasts on top.
Recipe adapted from: Good Food
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