Chicken Pot Roast

Name: Chicken Pot Roast
Yield: Serves 6
Ingredients: ¼ lb (100 g) lean bacon rashers; salt; 1 tablespoon vegetable oil; 2 lb (1 kg) potatoes; chopped parsley; 1 tablespoon chopped parsley; 1 tablespoon fresh white breadcrumbs; 12 button onions; freshly milled pepper; 2 oz (50 g) butter; chicken liver; 4 oz (100 g) sausage meat; 1 (4 lb) (2 kg) oven-ready chicken

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

1 (4 lb) (2 kg) oven-ready chicken
salt
freshly milled

Main course

Method

Remove the giblets from the chicken and reserve the chicken liver. Season the inside and outside of the chicken with salt and pepper. Set aside while preparing the stuffing.

Mash the chicken liver with a fork and mix with the sausage meat, breadcrumbs and chopped parsley. Place the stuffing inside the bird, pull the neck skin over and under the chicken, securing it with the wing tips un