Pot-roasted chicken with bacon

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

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

 
 

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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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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