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Irish Roast Chicken    HT   MC   Irish  120mins



Serves 4   Hot  Poultry  Pork  Vegetables  Main Course  British  Ireland  Europe  Eggless




1 Chicken

100g/4 oz Oatmeal

1 Large Onion, chopped

2 tbsp Butter

Salt and pepper

3 tbsp Lard or Oil

175g/6oz Bacon, chopped

2 Onions, sliced

4  Carrots, sliced 

600ml/20fl.oz. Chicken Stock




1. Preheat the oven to 180C, 250F, Gas Mark 4.  In a large mixing bowl, mix together the oatmeal, chopped onion, butter, salt, pepper and about 4 tablespoons of the stock.  Use this mixture to stuff the chicken and secure the opening with a needle and thread or trussing skewers.


2. Heat the oil in a frying pan, add the bacon and fry until it just changes colour. Transfer to a deep ovenproof casserole.


3. Reheat the oil and brown the chicken on all sides. Place on top of the bacon in the casserole.


4. Reheat the oil again, adding a little extra if necessary, add the sliced onion and carrots carrots, and sauté for 5 minutes, stirring from time to time. Remove with a slotted spoon and place around the chicken in the casserole.


5. Pour the remaining stock over the chicken, cover and roast for about 1 ˝  hours.  Serve hot.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Irish Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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