POT ROAST CHICKEN
Source of Recipe
BBR
Recipe Introduction
Posted by: Cubbybear
List of Ingredients
Makes 4 - 6 servings
3 medium onions, peeled and quartered
8 stalks of celery, washed and cut in thirds
8 medium carrots, peeled and cut in thirds
1 1/2 tsp. dried rosemary
1 1/2 tsp. dried thyme
1 1/2 tsp. dried parsley
1 1/2 tsp. dried sage
1 1/2 tsp. dried oregano
2 tsp. black pepper from the shaker
1 tsp. salt
2 Tbsp. oil
3 pound whole chicken, washed inside and out
1 pound small red potatoes
15 ounce can chicken broth
2 Tbsp. flour
3/4 cup water
Recipe
Preparation time: 15 minutes
Cooking time: 1 1/2 hours
In a Dutch oven that you can use in your oven, brown together the onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper, salt, and oil. This will take 5 to 8 minutes over medium heat.
With a slotted spoon, remove all the ingredients and place in a bowl, except the drippings. Leave them in the Dutch oven. Set the bowl aside.
Add the chicken to the Dutch oven. Brown it on all sides, then place it ON ITS BACK in the Dutch oven. This will take about another 5 - 8 minutes.
Return all the vegetables and herbs to the Dutch oven. Add the potatoes which you have washed, but not peeled, and the chicken broth. Cover the Dutch oven.
Bake at 400 degrees for an hour and a half. When the chicken is tender, remove it to a platter and cut into serving pieces. Surround the chicken with the vegetables and herbs.
Add the flour to the 3/4 cup water and blend. Stir into the drippings left in the Dutch oven, stirring constantly over medium heat until drippings have thickened enough for gravy
|
|
member logon
