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Chicken Pot Roast

fast.cook's picture
Ingredients
  Fresh white breadcrumbs 75 Gram
  Streaky bacon rashers 4 , unsmoked, rinded and chopped
  Onion 1 Small, peeled and finely chopped
  Garlic 1 Clove (5 gm), crushed
  Dried thyme 5 Milliliter
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten
  Roasting chicken 1 1⁄4 Kilogram
  Butter/Margarine 50 Gram
  Parsnips 2 , peeled and quartered
  Celery stalks 3 , scrubbed and chopped
  Carrots 4 Large, peeled and quartered
  Brown stock/Water and 1 beef stock cube 450 Milliliter (Hot)
  Flour 30 Milliliter
  Water 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) Mix together the breadcrumbs, bacon, onion, garlic, thyme and salt and pepper.
3) Bind together with the beaten egg.
4) Stuff the body cavity of the chicken with this mixture.
5) Tie the chicken securely with fine string.
6) Heat the butter or margarine in the base of the cooker and brown the chicken evenly all over.
7) Remove the chicken and saute the vegetables until lightly coloured.
8) Transfer the vegetables to a plate.
9) Add the hot stock or water and stock cube to the cooker and add the trivet.
10) Stand the chicken on the trivet and add a little salt and pepper.
11) Close the cooker, bring to high pressure and cook for 20 minutes.
12) Reduce the pressure quickly.
13) Place the vegetables around the chicken, together with a little salt and pepper.
14) Close the cooker, bring to high pressure and cook for 5 minutes.
15) Reduce the pressure quickly.
16) Lift out the chicken and vegetables to a warmed dish and keep hot.
17) Remove the trivet and return the open cooker to the heat.
18) Stir in the flour blended with a little water.
19) Stir and cook until thickened.
20) Taste and adjust seasoning.

SERVING
21) Serve the chicken with sauce poured over.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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