Pot Roast Chicken D-V-O

Name: Pot Roast Chicken D-V-O
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4-6 serving(s)
Ingredients: 3 lbs whole chickens (washed inside and out); 1 lb small red potato (or use scrubbed russets, cut in chunks); 15 ounces chicken broth; 2 tablespoons flour; 3/4 cup water; 2 tablespoons oil; 3 medium onions, peeled, chunked; 8 stalks celery, washed, coarsely chopped; 8 medium carrots, peeled, cut in chunks; 1 1/2 teaspoons dried rosemary; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons dried sage; 1 1/2 teaspoons dried oregano; 2 teaspoons black pepper; 1 teaspoon salt

Submitted by Nana Lee

""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.""

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Ready In:: 1hr 45mins
Ingredients:: 16
Serves:: 4-6

ingredients

3 lbs whole chickens (washed inside and out)
1 lb small red potato (or use scrubbed russets, cut in chunks)
15 ounces chicken broth
2 tablespoons flour
³⁄₄ cup water
2 tablespoons oil
3 medium onions, peeled, chunked
8 stalks celery, washed, coarsely chopped
8 medium carrots, peeled, cut in chunks
1 ¹⁄₂ teaspoons dried rosemary
1 ¹⁄₂ teaspoons dried thyme
1 ¹⁄₂ teaspoons dried parsley
1 ¹⁄₂ teaspoons dried sage
1 ¹⁄₂ teaspoons dried oregano
2 teaspoons black pepper
1 teaspoon salt

directions

Heat oven to 400ºF.
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 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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Reviews

This is excellent comfort food. Easy to make. Delicious gravy. Tender chicken and yummy veggies. I've made it once before, but will definitely make it again...

MathMom.calif

RECIPE SUBMITTED BY

Nana Lee

212

<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>

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