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Irish Pot-Roasted Chicken

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Submitted by Kaitlin

YIELD

4 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

5 2.3
POUNDS KG CHICKEN
4 115.6
OUNCES ML/G OATMEAL
1 1
X X ONIONS
chopped *
2 3E+1
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML STOCK
6 173.4
OUNCES ML/G BACON
3 3
X X ONIONS
sliced *
2 907.2
POUNDS G POTATOES
1 1
X X ALL-PURPOSE FLOUR
seasoned *
3 45
TABLESPOONS ML VEGETABLE OIL
4 4
X X CARROTS
sliced *

Directions

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 sauté the carrots, then add to the casserole.

Strain the giblet stock and make it up to about ½ liter. Heat and pour over the chicken. Cover and cook in a moderate oven for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 870g (30.7 oz)
Amount per Serving
Calories 1770 39% from fat
 % Daily Value *
Total Fat 76g 117%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 567mg 189%
Sodium 1527mg 64%
Total Carbohydrate 25g 25%
Dietary Fiber 6g 22%
Sugars g
Protein 376g
Vitamin A 10% Vitamin C 28%
Calcium 12% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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