French Roast Chicken
Printable Version
 
 
  Ingredients:

1 chicken, 3-4 pounds
chicken giblets and 1 onion (or 1 chicken cube)
1/2-3/4 pint water
3-3½ oz butter
3-4 springs of fresh parsley
2-3 slices far bacon
1 bunch watercress

Pre-heat oven at 375°F Mark 6
   
  Making:
     
  1. If frozen, be sure chicken is completely thawed out before cooking. Make stock with giblets, onions, seasoning and water. Cook slowly for 15 minutes. Put 1/2 the butter inside bird with herbs, salt and pepper. Spread remaining butter over chicken, cover with fat bacon, put into roasting pan and pour half the stock over the chicken.
  2. Cook in oven, basting with stock every 15 minutes and turning the bird from side to side. Allow 20 minutes per pound weight. For last 20 minutes remove bacon and place bird breast up to brown.
  3. Remove bird on to hot dish and keep hot in oven. Meanwhile skim the butter from top of pan drippings. Add remaining stock to roasting pan and boil until well flavoured. Serve as gravy.
  4. Serve chicken either hot or cold with a green salad and garnished with watercress.
 
Copyright 3DReal.com