Chicken Pot Roast Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Ingredients
| White breadcrumbs | 75 Gram | |
| Unsmoked streaky bacon rashers - 4, rinded and chopped | ||
| Onion | 1 Small, peeled, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Dried thyme - 1x 5 ml spoon | ||
| Salt | 1 To taste | |
| black pepper | 1 | |
| Egg | 1 | |
| Chicken | 1.25 Kilogram | |
| Butter/Margarine | 50 Gram | |
| Parsnips | 2 | |
| Celery stalks | 3 | |
| Carrots | 4 Large, quartered | |
| Hot brown stock - 450 ml Or water and 1 beef stock cube | ||
| Flour - 2x 15 ml spoons | ||
| Water | 0.5 Cup (16 tbs) | |
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) Mix together the breadcrumbs, bacon, onion, garlic, thyme and salt and pepper.
3) Bind together with the beaten egg.
4) Stuff the body cavity of the chicken with this mixture.
5) Tie the chicken securely with fine string.
6) Heat the butter or margarine in the base of the cooker and brown the chicken evenly all over.
7) Remove the chicken and saute the vegetables until lightly coloured.
8) Transfer the vegetables to a plate.
9) Add the hot stock or water and stock cube to the cooker and add the trivet.
10) Stand the chicken on the trivet and add a little salt and pepper.
11) Close the cooker, bring to high pressure and cook for 20 minutes.
12) Reduce the pressure quickly.
13) Place the vegetables around the chicken, together with a little salt and pepper.
14) Close the cooker, bring to high pressure and cook for 5 minutes.
15) Reduce the pressure quickly.
16) Lift out the chicken and vegetables to a warmed dish and keep hot.
17) Remove the trivet and return the open cooker to the heat.
18) Stir in the flour blended with a little water.
19) Stir and cook until thickened.
20) Taste and adjust seasoning.
SERVING
21) Serve the chicken with sauce poured over.
1) Arrange the ingredients.
MAKING
2) Mix together the breadcrumbs, bacon, onion, garlic, thyme and salt and pepper.
3) Bind together with the beaten egg.
4) Stuff the body cavity of the chicken with this mixture.
5) Tie the chicken securely with fine string.
6) Heat the butter or margarine in the base of the cooker and brown the chicken evenly all over.
7) Remove the chicken and saute the vegetables until lightly coloured.
8) Transfer the vegetables to a plate.
9) Add the hot stock or water and stock cube to the cooker and add the trivet.
10) Stand the chicken on the trivet and add a little salt and pepper.
11) Close the cooker, bring to high pressure and cook for 20 minutes.
12) Reduce the pressure quickly.
13) Place the vegetables around the chicken, together with a little salt and pepper.
14) Close the cooker, bring to high pressure and cook for 5 minutes.
15) Reduce the pressure quickly.
16) Lift out the chicken and vegetables to a warmed dish and keep hot.
17) Remove the trivet and return the open cooker to the heat.
18) Stir in the flour blended with a little water.
19) Stir and cook until thickened.
20) Taste and adjust seasoning.
SERVING
21) Serve the chicken with sauce poured over.
Chef
