GREAT
CHICKEN RECIPES
CHICKEN
POT ROAST RECIPE
1.5
kg (3 lb.) chicken
3
tablespoons flour
500
g (1 lb.) potatoes
500
g (1 lb.) small onions
3
large carrots
2
1/2 cups water
1
chicken stock cube
30
g (1 oz.) butter
2
tablespoons oil
Salt,
pepper
Fill
cavity of chicken with stuffing (see below)and secure the opening.
Heat
the butter and oil in large pan, add the chicken, brown well on all sides and
remove from pan.
Add
flour to pan and stir in until golden brown, then remove the pan from the
heat, add water and stir until combined.
Return
to heat and stir until the sauce boils and thickens
Add
crumbled stock cube and season with salt and pepper.
Return
the chicken to sauce, cover and reduce heat to
simmer gently for 1 hour.
Add
peeled and quartered potatoes, peeled carrots cut in large pieces, and the
whole peeled onions and allow to simmer for a further 30
minutes
or, until the vegetables are tender.
Serves
4.
STUFFING
1
onion
¼
teaspoon rosemary
3
rashers bacon
1/2-teaspoon
thyme
125
g (4 oz.) sausage mince
1-cup
fresh breadcrumbs (firmly packed)
2
tablespoons chopped parsley
Salt,
pepper
Put
peeled and chopped onion, chopped bacon and sausage mince in pan and stir over
a low heat until the onion is transparent.
Remove
from heat and add the breadcrumbs, parsley, rosemary and thyme - season with
salt and pepper.
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