Irish Pot-Roasted Chicken is a recipe for a chicken that is slow-cooked in a pot with potatoes, carrots, and other vegetables. The chicken is cooked until it is tender and the vegetables are cooked through. This dish is typically served with a side of mashed potatoes or rice.
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 andout and remove any lumps of fat from the inside;sprinkle with salt.
Mixtogether the oatmeal, chopped onion, butter or suet, stock, and seasoning,stuff the bird with this mixture and secure well.
Heat the dripping oroil 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 saute the carrots, then add to the casserole.
Strain the giblet stock and make it up to about 1/2 liter.
Heat and pourover the chicken.
Cover and cook in a moderate oven (350C) for about anhour.
Meanwhile, cut the potatoes into thick slices and blanch them in boilingwater, or steam them for about 5 minutes.
Toss them in seasoned flour andadd them to the casserole, adding a little more of the giblet stock ifneeded.
Cover with buttered wax paper and continue cooking for another1/2 hour, taking off the paper for the last few minutes for browning.
Ingredients
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 andout and remove any lumps of fat from the inside;sprinkle with salt.
Mixtogether the oatmeal, chopped onion, butter or suet, stock, and seasoning,stuff the bird with this mixture and secure well.
Heat the dripping oroil 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 saute the carrots, then add to the casserole.
Strain the giblet stock and make it up to about 1/2 liter.
Heat and pourover the chicken.
Cover and cook in a moderate oven (350C) for about anhour.
Meanwhile, cut the potatoes into thick slices and blanch them in boilingwater, or steam them for about 5 minutes.
Toss them in seasoned flour andadd them to the casserole, adding a little more of the giblet stock ifneeded.
Cover with buttered wax paper and continue cooking for another1/2 hour, taking off the paper for the last few minutes for browning.
