Return to listing

Chicken Pot Roast

Needless to say you’ll need a freshly drawn chicken for this, and ask your supplier to be sure to give you the giblets.

 
 

This recipe is taken from Frugal Food

Method

First rub the inside of the chicken with salt and pepper and a little butter. Then place the onion stuck with the cloves inside the chicken and rub some butter and seasoning over the outside. Now put the chicken in a roasting tin and bake in the top half of the oven for about 30 minutes, by which time it should have developed a nice golden brown skin. Then remove it from the oven and transfer it, together with any juices, to a deep pot.

Surround the chicken with the vegetables, herbs and garlic, and pour over sufficient water to not quite cover the bird, adding the giblets as well. Bring to boiling point and simmer very gently with the lid on for about 1 hour, or until the chicken is tender. Then remove the chicken and vegetables and cut the chicken into 4 portions; place the portions on a warmed serving dish surrounded by the vegetables, cover and keep warm. Now discard the giblets and boil the remaining stock briskly until it has reduced and the flavour has concentrated. Spoon some of the juices over the chicken and vegetables, sprinkle with chopped parsley and serve. Any stock left over can be used for soup.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Christmas Cakes
19 Oct 2014 20:15
Coffee Break Speedbird
20 Oct 2014 07:49
Food and travel Christmas escape.
19 Oct 2014 13:03
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Wigan
20 Oct 2014 04:48
Books video
18 Oct 2014 18:17
Equipment Griddle Pan Care
20 Oct 2014 09:15
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com