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Pot Roast Chicken with Onion Sauce

ingredients

serves 6
25 g (1 oz) margarine
450 g (1 lb) onions, skinned and finely chopped
liver from the chicken, finely chopped
25 g (1 oz) walnut pieces, finely chopped
225 g (8 oz) fresh white breadcrumbs
30 ml (2 tbsp) lemon juice
30 ml (2 tbsp) chopped parsley
25 g (1 oz) coarse oatmeal
25 g (1 oz) shredded suet
salt and freshly ground pepper
1.5 kg (3 lb) oven-ready chicken
oil, for frying
300 ml (1/2 pint) milk
1 bay leaf
15 ml (1 tbsp) cornflour

method

1. Melt the margarine and gently fry 225 g (8 oz) onions, the liver and walnuts for 3 - 4 minutes. Mix together with the breadcrumbs, lemon juice, chopped parsley, oatmeal and shredded suet. Season well with salt and ground pepper.

2. Spoon all but 60 ml (4 tbsp) stuffing into the chicken. Gently ease the chicken skin away from either side of the breastbone to form two pockets. Press in the reserved stuffing.

3. Heat enough oil to cover the base of a flameproof casserole, there should not be too much space around the chicken. Brown the chicken and remove it from the casserole.

4. Put the remaining onion, the milk and bay leaf into the casserole. Return the chicken to the casserole and cook covered at 180°C (350°F) mark 4 for about If hours, until tender.

5. Remove the chicken to a serving dish and keep warm.

6. Make the onion sauce: mix the cornflour to a paste with a little water. Stir into the pan juices to thicken them, then taste and adjust the seasoning.

7. Carve the chicken and pour over the onion sauce, or if preferred pour the sauce into a sauceboat and serve it separately.

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