Ingredients

• 1 x 2kg/4lb 7oz whole chicken
• 1.5 litres/2 pints 12½fl oz honey mead
• 1 sprig fresh thyme
• 50g/2oz butter
• 1 tbsp olive oil
• 500g/1lb 2oz Chantenay carrots (or other similar sweet carrots)
• 75ml/3fl oz water
• 50g/2oz butter
• 3 tbsp honey
• ½ tsp ground cumin
• salt and freshly ground black pepper

Directions

• For the chicken
• remove the wings
• legs and thighs from the chicken. Place all of the chicken pieces
• including the crown
• into a large pan with the honey mead and thyme sprig. Cover with a lid and bring to the boil
• then reduce the heat and simmer for 25-30 minutes
• or until the chicken is cooked through. Remove the chicken from the pan and pat dry
• then carve the chicken breasts away from the crown. (You can reserve the chicken carcass for making stock in another recipe.)
• Return the pan with the honey mead to the heat and bring to the boil
• then simmer for 6-8 minutes
• or until reduced slightly. Add half of the butter and season
• to taste
• with salt and freshly ground black pepper. Set aside.
• Heat the remaining butter and olive oil in a frying pan until foaming
• then fry the chicken pieces
• skin-side down
• for 2-3 minutes
• or until golden-brown and crisp. Set aside and keep warm.
• For the glazed carrots
• cook the carrots in a pan of boiling salted water for 2-3 minutes
• or until just tender. Drain and place into a clean pan along with the water
• butter
• honey and cumin
• stirring well.
• Bring to the boil
• then cook for 4-5 minutes
• or until the liquid in the pan thickens to a syrupy consistency and the carrots are glazed and tender. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the chicken among four serving plates and spoon some glazed carrots alongside. Drizzle over the reduced honey mead and serve.