Pot Roast Chicken with Onion Sauce

Pot Roast Chicken with Onion Sauce

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Servings: 6
Calories: 553


  • 1 oz margarine
  • 1 lb onions skinned and finely chopped
  • liver from the chicken finely chopped
  • 1 oz walnut pieces finely chopped
  • 8 oz fresh white breadcrumbs
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 1 oz coarse oatmeal
  • 1 oz shredded suet
  • salt and freshly ground pepper
  • 3 lb oven-ready chicken
  • oil for frying
  • 1/2 pint milk
  • 1 bay leaf
  • 1 tbsp cornflour


  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the chicken to a serving dish and keep warm.
  • 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.
  • Carve the chicken and pour over the onion sauce, or if preferred pour the sauce into a sauceboat and serve it separately.
Calories: 553 kcal
Carbohydrates: 39 g
Protein: 28 g
Fat: 31g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 89 mg
Sodium: 419 mg
Potassium: 482 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 501 IU
Vitamin C: 11 mg
Calcium: 152 mg
Iron: 3 mg
Ingredients Chicken, Whole Chicken
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