Serves: 6
Total Calories: 889
1. Place oven rack in lowest position. Remove all fat from body cavity. Tie legs and tail together and place chicken on a rack in broiler pan. Broil for 20 to 30 minutes, basting frequently with butter and turning until browned all over. Place chicken, breast-side up, in a Dutch oven.
2. Sprinkle chicken with salt. Add broth or bouillon, drippings from broiler pan and hot pepper sauce to Dutch oven. Cover and simmer over low heat for 45 minutes. Baste chicken.
3. Layer around chicken the carrots, onions and mushrooms sprinkle top with celery.
4. Cover and bake in a preheated 350° oven 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.
5. In a small bowl or cup, mix cold water and cornstarch until smooth. 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.
*One-half cup dry vermouth can be used in place of 1/2 cup of the chicken broth or bouillon if desired.
This Country Chicken And Vegetables recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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