|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Potted Chicken |
|
Serves: 6 Print this Recipe1 broiler-fryer chicken (3 to 4 lb.) whole 1/2 cup butter real, melted 2 teaspoons salt 1/2 cup vermouth 1/2 cup chicken broth or bouillon Few drops of hot pepper sauce 6 potatoes new, scrubbed and cut in half, if large 6 carrots peeled and cut in 2" pieces 12 onions small onions, peeled, or 1 package (16 oz.) frozen small thawed 1/2 pound mushrooms large fresh 1/2 cup celery sliced 2 tablespoons water cold 1 tablespoon cornstarch 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. Potted Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Barbecuing Spareribs Baked Cheese Fondue Baked Eggs Francaise Beef-Bean Enchiladas Beef Burgundy Beef Fondue Beef Ragout With Artichokes Chicken - Cilantro Enchiladas Chicken Marengo Chicken Molé Chicken Or Turkey Pie Chicken Soufflé Chili Cod With Dill Sauce Crab And Shrimp Crepes Crown Roast Of Pork Curried Lamb Egg And Spinach Dinner Flemish Beef In Beer Fried Chicken Fruited Pork Pot Pie Fruited Pot Roast Garden Chicken Dinner Ham Loaf Ham-Spinach Filling Ham-Spinach Roll Hawaiian Franks Hot Chicken Salad Pie Katie's Lamb Shanks Lamb Chop bundles Manicotti Moussaka Mushroom Newburg No-Fail Cheese Soufflé Olive-Cabbage Rolls Peach-Glazed Spareribs Perfect Standing Rib Roast Pheasant In Cream Plum Good Ham Steak Pork Chops À L'Orange Pork Chops Creole Pork Tenderloin Teriyaki Potted Chicken Roast Leg Of Lamb Salmon Baked In Foil Salmon Loaf Sausage Strata Sautéed Liver With Apples And Onions Scalloped Tuna And Mushrooms Sole Caledonia Sole Veronique Spicy Glazed Meatloaf Spinach-Filled Super Shells Stuffed Peppers Swedish Hash Swedish Pork Roast Sweetbreads In Cream Texas Chicken Casserole Toasted Almond Soufflé Turkey Hash Turkey Shortcake Veal Chops Alfredo Veal Cordon Bleu Venison Sauerbraten Winter Rarebit Tex-Mex Pizza Classic All-American Pizza Western Barbecue Pizza Octoberfest Pizza Creole Pizza California Veggie Pizza New England Breakfast Pizza Dixieland Pizza Hawaiian Pizza Windy City Deep-Dish Pizza Beef and Bean Roundup Mandarin Chicken |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
