Irish Pot Roasted Chicken
Source of Recipe
Sunday Dinner
List of Ingredients
Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 x Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 x Med. carrots, sliced
Recipe
If there are giblets with the bird, take them out, wash all but the
liver (reserve that for another use), and cover with water, add salt
and pepper, bring to the boil and simmer for half an hour. Wipe the
bird inside and out and remove any lumps of fat from the inside;
sprinkle with salt. Mix together the oatmeal, chopped onion, butter or
suet, stock, and seasoning, stuff the bird with this mixture and
secure well. Heat the dripping or oil and lightly fry the bacon, then
chop and put into a casserole. Quickly brown the bird in the same fat
and put on top of the bacon. Soften the onion and briefly saute the
carrots, then add to the casserole.
Strain the giblet stock and make it up to about 1/2 liter. Heat and
pour over the chicken. Cover and cook in a moderate oven (350C) for
about an hour.
Meanwhile, cut the potatoes into thick slices and blanch them in
boiling water, or steam them for about 5 minutes. Toss them in
seasoned flour and add them to the casserole, adding a little more of
the giblet stock if needed. Cover with buttered wax paper and continue
cooking for another 1/2 hour, taking off the paper for the last few
minutes for browning.
Servings: 4
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