Pot-roasted chicken
Pot-roasted chicken ingredients
- 5 ½ to 6 pound chicken
- 1 Lemon
- 2 T Olive oil, or a little more
- 1 T butter
- 1 large Onion, chopped into ¼-inch pieces
- 1 large OR 2 medium-sized carrots Peeled and chopped into ¼- Inch pieces
- 1 1⁄2 c Dry white wine
- 2 T Cornstarch
- 1⁄4 c Madeira, tawney port or Other medium-sweet wine
- Salt to taste
- ***STUFFING***
- 1 1⁄2 c Coarse dry bread crumbs From French or Italian bread
- 1⁄3 lb Ground pork
- 1⁄2 c Fresh parsley leaves and Stems, minced fine
- 5 Or 6 sprigs fresh thyme Minced fine
- or
- 1 T Dried, crumbled thyme
- 2 large Cloves garlic
- 2 T Madeira or substitute
- Finely shredded zest of 1 Lemon
- 1⁄2 T Salt
- Pinch EACH of nutmeg, ground
- Cloves and white pepper
- 2 Eggs
- Heart and liver of the
- Chicken plus 2 additional
- Livers
- Trussing needle and string
Cooking Pot-roasted chicken
1. Remove giblet bag and any loose pads of fat from the chicken.
2. Gratei off the lemon zest and set aside for stuffing.
3. Halve the lemon, squeeze to release juice and rub entire inside of the chicken with it. Set the chicken aside and make stuffing.
4. Combine all the stuffing ingredients through the eggs, mixing vigorously to ensure even distribution of the seasonings.
5. The stuffing should be on the mushy side, but not runny.
6. Add a little milk if it"s dry or a few more bread crumbs if too loose.
7. Cut the heart and liver(s) into small dice and stir them in. retrieve the chicken.
8. Insert a heavy knife point where the tail meets the body and press hard to break the bone.
9. Balance the bird on the neck end and spoon in the stuffing.
10. Do not pack it in, it needs room to expand.
11. Bend the tail up, tuck it in and sew up the opening.
12. Choose a deep heavy pan just big enough for the chicken to fit comfortably.
13. Put in the olive oil and butter and place on medium heat.
14. When the fat sizzles, add the chicken and brown it, turning without piercing from time to time until all surfaces are well-colored.
15. This will take 20 to 30 minutes.
16. When chicken is well colored, pour off all the fat that remains in the pan. Place the onions and carrots around the bird; pour in the wine and enough water so that the liquid come about a third of the way up the bird.
17. Make sure liquid runs underneath and bird is resting on its side.
18. Bring the liquid to just under a boil, then turn the heat as low as it will go. Cover the pan tightly, using tin foil if needed.
19. Let the chicken cook 45 minutes, then turn it on other side, cover, and cook another 45 minutes.
20. Uncover, turn chicken on it"s back, recover, and cook 45 minutes more, or until tender.
21. When done, remove the chicken to serving platter.
22. Straini the liquid into a wide, shallow pan, pressing to get all the juice.
23. Put the pan over high heat and boil until the liquid is reduced to about 2 cups.
24. Dissolve the cornstarch in the madeira and stir into the liquid.
25. Cook the gravy, stirring constantly, over medium heat, only until thickened.
26. Salti to taste.
27. (yankee new england cookbook.
28. 1992).
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