Ingredients:
Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 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.
Servings: 4
Posted by Karen
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