Serves: 6
Total Calories: 964
Place oven rack in lowest position. Remove all fat from chicken cavity truss and place on rack in broiler pan. Broil for 20 to 30 minutes, basting frequently with butter and turn until browned all over. Transfer chicken to a Dutch oven.
Sprinkle with salt. Add vermouth, broth or bouillon and hot pepper sauce plus drippings from broiler pan. Cover and simmer over low heat for 45 minutes.
Preheat oven to 350° F. Add potatoes, carrots, onions and mushrooms in layers around chicken sprinkle top with celery. Cover and bake for 1 hour or until chicken and vegetables are tender. Remove chicken and place on a warm platter. Surround with vegetables cover and keep warm.
In a small bowl or cup mix cold water and cornstarch. Stir into cooking liquid. Stirring over medium heat bring to a boil and boil for 1 to 2 minutes or until thickened. Serve sauce separately.
This Potted Chicken recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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