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| | | From: dvdman (Original Message) | Sent: 2/21/2008 10:26 PM |
"Irish Pot-Roasted Chicken"
yields4 time90 mins.
RECIPE INGREDIENTS
* Chicken, about 4.5 lb
* 4 oz Oatmeal Medium onion, chopped
* 2 T Butter
* 3 T Stock
* Salt and pepper
* 6 oz Bacon
* 3 x Med. onions, sliced
* 2 lb Potatoes
* Seasoned flour
* 3 T Dripping or oil
* 4 x Med. carrots, sliced
Irish Pub Cooking
Irish Pub Cooking From an Irish master chef, comes a masterful introduction to cooking Irish Pub food. Corned beef and cabbage, fish and chips, and boxty potato pancakes are Irish favorites the world over, and they are particularly popular in the United States, home of 44 million Irishmen and women!! These Irish classics, and may more, are given a stylish update in this easy, contemporary cookbook.
RECIPE METHOD
1. 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.
2. 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.
3. 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.
4. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed.
5. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.
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