Its very old,but i decided to try to make it in my crock pot. NOW tome going to work.Just lay your chicken and spices in the c.pot and have a great day. Mom is to put it on the stove top and cook it low for hours and put in the oven for roasting color.The smells invited everyone to moms.
1COMBINE onions,garlic tomatoes, ham and raisins.
RESERVE the neck and giblets for other uses.
2RISE or bathe your chicken inside and out, and pat dry.TUCK wingtips under; the drumsticks together.
Place chicken on top of all the onions mixture.
3Mix port wine ,port and brandy mustard and tomato paste and pour over the chicken.
COVER and cook on LOW setting until meat near thighbone is very tender ,when pierced (7 to 1/2 to 8 hours) CAREFULLY lift chicken to rack of a broiler pan.
4BROIL 4-6 inches below heating ,until Golden brown.(about 5 minutes.
5TRANSFER to warm platter and cover .SKIN and discard fat from cooking liquid .BLEND in cornstarch mixture.
IN cornstarch mixture .INCREASE slow ,heat setting to high.Cover liquid and stirring two or three times until sauce is thickened (about 10 minutes)
6STIR IN VINEGAR ;and season to taste.
TO SERVE ,garnish the happy chicken with parsley springs and tomato wedges.
CARVE the bird and top with some of the sauce .
7SERVE remaining sauce in gravy picture or gravy boat.
8ENJOT It this recipe remandes me of my mom.s house cooking all day long.Our family together for a sunday dinner .Serve with portuguese mountain bread ,and glass of white wine.OR glass of water sliced lemons.
Now you can cook it almost whole day and no mass, just add few things and your enjoy yourself and your family. Happycook diva