Chicken Pot Roast

fast.cook's picture

Jan. 03, 2012

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
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4635Calories from Fat 2741

 % Daily Value*

Total Fat 306 g470.8%

Saturated Fat 99 g495%

Trans Fat 0 g

Cholesterol

Sodium 5470 mg227.92%

Total Carbohydrates 182 g60.7%

Dietary Fiber 26 g104%

Sugars 41 g

Protein 279 g558%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet