Irish Pot-Roasted Chicken
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
chicken
|
|
| 4 | ounces |
oatmeal
|
|
| 1 | x |
onions
chopped |
*
|
| 2 | tablespoons |
butter
|
|
| 3 | tablespoons |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | ounces |
bacon
|
|
| 3 | x |
onions
sliced |
*
|
| 2 | pounds |
potatoes
|
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 4 | x |
carrots
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
chicken
|
|
| 115.6 | ml/g |
oatmeal
|
|
| 1 | x |
onions
chopped |
*
|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 173.4 | ml/g |
bacon
|
|
| 3 | x |
onions
sliced |
*
|
| 907.2 | g |
potatoes
|
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| 45 | ml |
vegetable oil
|
|
| 4 | 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.
