Pot Roasted Chicken
For extra flavour put a sprig of rosemary or tarragon inside the chicken.
Melt the butter in a casserole.
When hot add the chicken, and fry until brown all over.
Sprinkle with the salt and pepper.
Cover and cook gently until tender.
Cook the chicken lying on its side and turn two or three times during cooking.
Pour the juice and butter over the chicken before serving.
The best way of serving is to ' carve the chicken and arrange it on a large platter before pouring over the juice.