pot roasted chicken, mom

Name: Pot Roasted Chicken, Mom
Yield: 6
Cuisine: American
Ingredients: 6 pound(s) roasting chicken; 2 teaspoon(s) salt; 1 tablespoon(s) onion, minced; 2/3 cup(s) white wine; 3 tablespoon(s) butter; 1 tablespoon(s) flour; 1/4 teaspoon(s) marjoram; 1/4 teaspoon(s) rosemary; 1/4 teaspoon(s) white pepper; 1/4 teaspoon(s) paprika; 2 tablespoon(s) cornstarch; 10 1/2 ounce(s) chicken broth

5 Pinches

Megan Stewart

Middletown, OH

Updated on Jul 2, 2018

A great chicken dinner, in a Dutch oven.

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method Bake

yield 6 serving(s)

Ingredients

6 pounds roasting chicken
2 teaspoons salt
1 tablespoon onion, minced
2/3 cup white wine
3 tablespoons butter
1 tablespoon flour
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1/4 teaspoon white pepper
1/4 teaspoon paprika
2 tablespoons cornstarch
10 1/2 ounces chicken broth

How To Make pot roasted chicken, mom

Step 1

Rinse chicken, drain and pat dry. Rub cavity with 1 T salt. combine onions and 2 T wine, let stand to soften. Pour remaining wind into cavity and skewer shut. Tie legs. Cream butter and flour with herbs, pepper and paprika. Mix into onion and wine. Spread over skin of the chicken. Place in dutch oven with tight cover. Cook at 300 degrees 1 1/2 hours. Remove chicken, skim excess fat. Blend cornstarch with water, stir into broth, add to pan and simmer stirring constantly to thicken. Spoon over chicken.
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