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Irish Pot-Roasted Chicken

Irish Pot-Roasted Chicken recipe image
This Irish main features Chicken, about 4.5 lb, Oatmeal, Medium onion, chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1825.0
Description
This Irish main features Chicken, about 4.5 lb, Oatmeal, Medium onion, chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Chicken, about 4.5 lb
  • 4 ounce Oatmeal
  • 1 Medium onion, chopped
  • 2 tablespoon Butter
  • 3 tablespoon Stock
  • 1 Salt and pepper
  • 6 ounce Bacon
  • 3 Med. onions, sliced
  • 2 pound Potatoes
  • 1 Seasoned flour
  • 3 tablespoon Dripping or oil
  • 4 Med. carrots, sliced
Directions
  1. 1
    If there are giblets with the bird, take them out,
  2. 2
    wash all but the liver (reserve that for another use), and
  3. 3
    cover with water,
  4. 4
    add salt and pepper, bring to the
  5. 5
    boil and
  6. 6
    simmer for half an hour.
  7. 7
    Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt.
  8. 8
    Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning,
  9. 9
    stuff the bird with this mixture and secure well.
  10. 10
    Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole.
  11. 11
    Quickly brown the bird in the same fat and put on top of the bacon.
  12. 12
    Soften the onion and briefly saute the carrots, then add to the casserole.
  13. 13
    Strain the giblet stock and make it up to about 1/2 liter.
  14. 14
    Heat and pour over the chicken.
  15. 15
    Cover and cook in a moderate oven (350C) for about an hour.
  16. 16
    Meanwhile,
  17. 17
    cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes.
  18. 18
    Toss them in seasoned flour and
  19. 19
    add them to the casserole, adding a little more of the giblet stock if needed.
  20. 20
    Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1825.0kcal
% Daily Value *
Total Fat 91.8g142%
Saturated Fat 28.7g144%
Cholesterol 107.4mg36%
Sodium 2738.5mg115%
Total Carbohydrate 161.5g54%
Dietary Fiber 27.1g109%
Sugars 12.4g
Protein 91.8g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, bacon, baking, boiling, butter, carrots, chicken, chopped, dripping, flour, frying, irish, main, med, medium, oatmeal, oil, onion, onions, pepper
Read it online: https://www.chefs-mate.com/recipe/irish-pot-roasted-chicken/