Pot-Roasted Chicken
Pot-Roasted Chicken is an moderately easy dinner. Made with 1 whole broiler or frying chicken, 2 tbsp. vegetable oil, 2 tbsp. butter, 1 clove garlic, minced and 4 medium size onions, quartered, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Using kitchen string or heavy white thread, tie legs to tail of prepared chicken.
Hook wing tips under back.
Heat oil, butter and garlic in a large Dutch oven.
Brown the chicken; remove from pot. Add onions, potatoes and carrots to pan drippings and saute. Remove vegetables and reserve.
Stir broth, water, rosemary and pepper into pan drippings.
Return the chicken to the pan. Surround with vegetables.
Baste with the liquid; sprinkle vegetables with salt and cover.
Bake at 350Β° for 1 hour, basting twice with sauce or until chicken is fork-tender.
Serve chicken and vegetables with sauce.
(You may want to thicken sauce with a little cornstarch.)
Serves 4.
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