Irish Pot-Roasted Chicken

[Scott]

1 Chicken about 4.5 lb
4 ounces Oatmeal
1 Medium onion -- chopped
2 tablespoons Butter
3 tablespoons Stock
Salt and pepper to taste
6 ounces Bacon
2 pounds Potatoes
Seasoned flour
3 tablespoons Dripping or oil
Med. carrots -- sliced

If there are giblets with the bird, take them out, wash all but the liver
(reserve that for another use), and cover with water, add salt and pepper,
bring to the boil and simmer for half an hour
Wipe the bird inside and out and remove any lumps of fat from the inside;
sprinkle with salt. Mix together the oatmeal, chopped onion,
butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well.
Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole.
Quickly brown the bird in the same fat and put on top of the bacon.
Soften the onion and briefly saute the carrots, then add to the casserole.
Strain the giblet stock and make it up to about 1/2 liter.
Heat and pour over the chicken.
Cover and cook in a moderate oven (350C) for about an hour.
Meanwhile, cut the potatoes into thick slices
and blanch them in boiling water, or steam them for about 5 minutes.
Toss them in seasoned flour and add them to the casserole,
adding a little more of the giblet stock if needed.
Cover with buttered wax paper and continue cooking for another 1/2 hour
taking off the paper for the last few minutes for browning.


from MasterCook
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May your day be touched
by a bit of Irish luck,
brightened by a song in your heart,
and warmed by the smiles
of the people you love.

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