|The Recipe Bin: Irish - Entrees: Poultry|
|Irish Pot-roasted Chicken|
|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 ½ liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350°C) 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 ½ hour, taking off the paper for the last few minutes for browning.
|Makes approximately 4 servings.|