Home -> [Chicken, Entrees, Irish, Meats, Poultry, Roasted] -> [Irish pot-roasted chicken Recipe]
 
 

Irish pot-roasted chicken
Artist: _
Categories: Chicken, Entrees, Irish, Meats, Poultry, Roasted
Yield: 4
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
Chicken, about 4.5 lb
4 ozOatmeal
Medium onion, chopped
2 tbspButter
3 tbspStock
Salt and pepper
6 ozBacon
3 xMed. onions, sliced
2 lbsPotatoes
Seasoned flour
3 tbspDripping or oil
4 xMed. carrots, sliced
Procedures:
1If 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.
2Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt.
3Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well.
4Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole.
5Quickly brown the bird in the same fat and put on top of the bacon.
6Soften the onion and briefly saute the carrots, then add to the casserole.
7.
8Strain the giblet stock and make it up to about ?liter.
9Heat and pour over the chicken.
10Cover and cook in a moderate oven (350c) for about an hour.
11.
12Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes.
13Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed.
14Cover with buttered wax paper and continue cooking for another ?hour, taking off the paper for the last few minutes for browning
 
 
 
 

Google