Title: Irish Pot-Roasted Chicken
Categories: Irish Entree Poultry Meat
Yield: 4 Servings
| | | Chicken, about 4.5 lb |
| 4 | oz | Oatmeal |
| | | Medium onion, chopped |
| 2 | tb | Butter |
| 3 | tb | Stock |
| | | Salt and pepper |
| 6 | oz | Bacon |
| 3 | x | Med. onions, sliced |
| 2 | lb | Potatoes |
| | | Seasoned flour |
| 3 | tb | Dripping or oil |
| 4 | x | Med. carrots, sliced |
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 saute the carrots, then add to the casserole. . Strain
the giblet stock and make it up to about 1/2 liter. Heat and pour over the
chicken. Cover and cook in a moderate oven (350C) for about an hour. .
Meanwhile, cut the potatoes into thick slices and blanch them in boiling
water, or steam them for about 5 minutes. Toss them in seasoned flour and
add them to the casserole, adding a little more of the giblet stock if
needed. Cover with buttered wax paper and continue cooking for another 1/2
hour, taking off the paper for the last few minutes for browning.