Southern
Pot Roast Chicken is the meal many think of, when they can’t think of anything
else to make. You will love this meal for three reasons. One you can’t go wrong
with a roasted chicken it pretty much pleases everyone. Two, you may have
everything on hand to make this easy meal. And three it’s pretty economical,
whole chickens are always on sale. You can find them in most places for less
than $1.00 a pound. you can get two pretty good sized chickens under $7.00. When you
find them for a great price stock up and freeze several at a time..
Ingredients
Brine:
6
cups of water
1/2
cup of packed brown sugar
1/4
cup of kosher salt
Springs
of fresh thyme, optional
1/2
teaspoon of whole peppercorns, optional
To
6 cups of cool, filtered water, add the brown sugar and kosher salt. Whisk
until everything is dissolved; add in the thyme and peppercorns. Place the
chicken into a gallon sized zippered bag and pour the brine over the chicken.
Seal and place into a container in the refrigerator for about 3 hours, or up to
12 hours.
Casserole:
1
(4-5 pound) whole chicken
Kosher
salt and freshly cracked black pepper
3
cloves of garlic, smashed & peel removed
5
slices of bacon
1
cup of sliced onion
1
tablespoon of canola or vegetable oil
3
tablespoons of butter, softened at room temperature, divided
2
pounds of potatoes, sliced 1/4-inch thick
1/4
cup of water
2 sprigs of fresh parsley
2 sprigs of fresh thyme
2 small bay leaves
1 loaf of French bread
Directions
Prepare the brine and add the
chicken at least 3 hours before cooking. Before cooking, rinse well and pat dry
with paper towels. Season the chicken cavity generously with salt and pepper
and stuff the smashed garlic into the cavity; truss the chicken and set aside.
Preheat oven to 325 degrees Fahrenheit.
Slice bacon into the bottom of a large skillet and lightly brown. Add onion and
cook until slightly softened. Use a slotted spoon to transfer the bacon and
onion to a Dutch oven. Add the oil and 1 tablespoon of the butter to the pan
drippings in the skillet and add the chicken, browning on all sides, about 15
minutes total; remove and transfer to the Dutch oven. To the pan drippings in the skillet add the
potatoes, sprinkle lightly with salt and pepper and toss to coat. Add water and
bring to a boil. Cover the skillet and boil the potatoes for about 3 to 4
minutes to steam them. Add the remaining 2 tablespoons of butter to the
potatoes; toss to coat completely.
Transfer the potatoes to the Dutch oven, placing them around the
chicken.
Sprinkle chicken with salt, add the
parsley, thyme, and bay leaves; cover and place into the oven. Cook at 325
degrees Fahrenheit, covered, basting a couple of times with the pan juices, for
about 1-1/4 to 1 hour 40 minutes, depending on the size chicken, or until
chicken is cooked through. Carefully remove the chicken to a carving board,
tent with aluminum foil and let rest for 5 - 10 minutes; cut into serving pieces.
If serving with French bread, while
the chicken rests, turn the oven up to 400 degrees Fahrenheit, wrap French
bread in aluminum foil and place in oven until warmed through. Transfer the
chicken pieces to a platter, and using a slotted spoon, remove the potatoes and
onion, placing those on the side of the chicken or in a separate serving dish.
Pour the pan juices all over the top of the chicken, saving some to spoon over
the individual servings, if desired. Remove and slice the hot French bread and
use it to sop up the juices. Serve with a side salad or green vegetable.
Note: You can use butcher's
twine to tie together fresh thyme, parsley, and bay leaf, if you prefer.
Call Rawhide Travel and
Tours and start planning that special vacation or event today. 602-843-5100 or
visit our website rawhidetravel.com
Presented
By:
Rawhide
Travel and Tours Inc
6008 West
Bell Rd # F105
Glendale,
Arizona 85308-3793
(602)
843-5100
rawhidetravel.com
