Pot Roast Chicken
This homey recipe soaks up the savings, boosts nutrition, and fills and warms hearty appetites. Often whole chickens can be purchased for under $1/lb . . . and I've seen them as low as $.39/lb. Buy an extra hen to freeze when you catch them at this price and you'll have a one-pot, frugal Sunday meal that will allow you less time in the kitchen and more time for loved ones.
Preparation time: 15 minutes
Cooking time: 1 1/2 hours
2 Tbsp. oil
3 medium onions, peeled, chunked
8 stalks of celery, washed, coarsely chopped
8 medium carrots, peeled, cut in chunks
1 1/2 tsp. dried rosemary
1 1/2 tsp. dried thyme
1 1/2 tsp. dried parsley
1 1/2 tsp. dried sage
1 1/2 tsp. dried oregano
2 tsp. black pepper
1 tsp. salt
3 pound whole chicken, washed inside and out
1 pound small red potatoes, washed (or use scrubbed russets, cut in chunks)
15 ounce can chicken broth
2 Tbsp. flour
3/4 cup water
In an oven-proof Dutch oven or roasting pan, heat the oil and sauté onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper and salt over medium heat for 5-8 minutes. Remove vegetables with a slotted spoon and set aside, leaving drippings in the pot.
Rinse chicken in cold water and pat dry with paper towels. Place in pot and brown on all sides. Place chicken on its back in the pot. Dump in the sautéed vegetables and herbs. Add the washed potatoes and pour chicken broth over all. Cover the Dutch oven.
Bake at 400 F. for 1-1/2 hours. Remove tender chicken to a platter and cut into serving pieces. Place vegetables and herbs around the platter. Cover to keep warm.
Whisk flour into the water until smooth. Stir into the drippings in the Dutch oven. Cook over medium heat, stirring constantly, until boils and thickens into gravy. Strain, if desired, to remove lumps. Serve over chicken and vegetables.
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