Chicken Pot Roast Recipe




1.5 kg (3 lb.) chicken

3 tablespoons flour

500 g (1 lb.) potatoes

500 g (1 lb.) small onions

3 large carrots

2 1/2 cups water

1 chicken stock cube

30 g (1 oz.) butter

2 tablespoons oil

Salt, pepper

Fill cavity of chicken with stuffing (see below)and secure the opening.

Heat the butter and oil in large pan, add the chicken, brown well on all sides and remove from pan.

Add flour to pan and stir in until golden brown, then remove the pan from the heat, add water and stir until combined.

Return to heat and stir until the sauce boils and thickens

Add crumbled stock cube and season with salt and pepper.

Return the chicken to sauce, cover and reduce heat to  simmer gently for 1 hour.

Add peeled and quartered potatoes, peeled carrots cut in large pieces, and the whole peeled onions and allow to simmer for a further 30

minutes or, until the vegetables are tender.

Serves 4.



1 onion

� teaspoon rosemary

3 rashers bacon

1/2-teaspoon thyme

125 g (4 oz.) sausage mince       

1-cup fresh breadcrumbs (firmly packed)

2 tablespoons chopped parsley

Salt, pepper

Put peeled and chopped onion, chopped bacon and sausage mince in pan and stir over a low heat until the onion is transparent.

Remove from heat and add the breadcrumbs, parsley, rosemary and thyme – season with salt and pepper.

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