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| Poultry
and Game Recipes - French Roast Chicken |
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Printable Version |
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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 |
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Making: |
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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. |
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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. |
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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. |
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4. |
Serve chicken either hot
or cold with a green salad and garnished
with watercress. |
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Printable Version |
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