Potted Chicken

Serves: 6
Total Calories: 964


1 broiler-fryer chicken (3 to 4 lb.) whole
1/2 cup butter real, melted
2 teaspoons salt
1/2 cup vermouth
1/2 cup chicken broth or bouillon
Few drops of hot pepper sauce
6 potatoes new, scrubbed and cut in half, if large
6 carrots peeled and cut in 2" pieces
12 onions small onions, peeled, or 1 package (16 oz.) frozen small thawed
1/2 pound mushrooms large fresh
1/2 cup celery sliced
2 tablespoons water cold
1 tablespoon cornstarch


Place oven rack in lowest position. Remove all fat from chicken cavity truss and place on rack in broiler pan. Broil for 20 to 30 minutes, basting frequently with butter and turn until browned all over. Transfer chicken to a Dutch oven.

Sprinkle with salt. Add vermouth, broth or bouillon and hot pepper sauce plus drippings from broiler pan. Cover and simmer over low heat for 45 minutes.

Preheat oven to 350° F. Add potatoes, carrots, onions and mushrooms in layers around chicken sprinkle top with celery. Cover and bake for 1 hour or until chicken and vegetables are tender. Remove chicken and place on a warm platter. Surround with vegetables cover and keep warm.

In a small bowl or cup mix cold water and cornstarch. Stir into cooking liquid. Stirring over medium heat bring to a boil and boil for 1 to 2 minutes or until thickened. Serve sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 964
Calories from Fat: 137

This Potted Chicken recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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