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Potted Chicken

Serves: 6

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Potted Chicken recipe on the web!!


   _ broiler-fryer chicken 3- to 4-pound whole
   ___ cup butter real, melted
   _ teaspoons salt
   ___ cup vermouth
   ___ cup chicken broth
   Few drops hot pepper sauce
   _ potatoes new, well scrubbed (cut in half, if large)
   _ carrots cut into 2-inch pieces
   __ onions small onions or 1 16-ounce package frozen small onions
   ___ pound mushrooms large fresh
   ___ cup celery chopped
   _ tablespoon cornstarch
   _ tablespoon water cold


Set oven at broil. Place rack in lowest position. Remove all fat from chicken cavity; truss and place on back on oven broiling pan. Broil about 20 to 30 minutes, basting chicken frequently with melted butter; turn until browned all over. Remove chicken to large Dutch oven. Sprinkle with salt; add vermouth, chicken broth, and hot pepper sauce along with drippings from broiler pan. Cover and simmer over low heat for 45 minutes. Add potatoes, carrots, onions, and mushrooms in layers around chicken; sprinkle top with celery. Cover and bake in preheated 350° F oven for 1 hour or until chicken and vegetables are tender. Remove chicken to cutting board, carve, and place on warm platter. Surround with vegetables; cover. Blend cornstarch with cold water, and add to cooking liquid; bring to boil. Simmer, stirring constantly until thickened, about 3 to 5 minutes. Serve as accompaniment to chicken.


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