roast chicekn

Pot-roasted chicken with bacon

Recipe from: 8/1/2007 12:00:00 AM

 
So succulent and delicious. A slow-roast in the pot.
 
 
 

Ingredients

 
  • 200
    g
    cubed bacon (optional)
  • 1
    head of garlic
  • 2
    rosemary sprigs
  • 1.5
    kg
    free-range chicken
  • 3
    potatoes (peeled and cubed)
  • 3
    turnips (peeled and cubed)
  • 3
    carrots (peeled and cubed)
  • 1 1/2
    cups sherry or verjuice
  • olive oil
Servings: Change Serving
 
 

Method

 

In a large oven-proof casserole, sauté the bacon until crisp.

Remove the bacon and pour off the fat.

Place the garlic and rosemary inside the cavity of the chicken and place the chicken in the pot.

Surround the chicken with potatoes, turnips, carrots and bacon and pour over the sherry or verjuice.

Drizzle some olive oil over the chicken,sprinkle with sea salt flakes and freshly ground black pepper and replace the lid on the casserole.

Bake at 150 C for 2 hours, removing the lid 30 minutes before the end of cooking time if you'd like to brown the chicken.

 

Read more on: poultry  |  roast
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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