Pot Roast Chicken And Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (2-3lb.) Chicken, thawed and cleaned
6-7 med size Potatoes, cut into quarters
3-4 Carrots, peeled and cut into about 2-3" pieces
2 stalks Celery, cut into 2-3" pieces
1 whole Onion, quartered
2 tbsp. Butter
1 Garlic clove
1-2 tbsp. Olive Oil
2 1/2 Cups Chicken Broth, separated
1/2 Cup water
Season Salt
Pepper
Pan Gravy:
1/4 Cup Flour
1/4Cup Pan Drippings
2 Cups Chicken Broth
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Directions: |
Directions:Preheat oven to 400º. Remove giblets and liver if they are inside chicken. Rinse out chicken and pat dry with paper towel. Set aside. Mince and mash garlic and place into a small bowl. Add the butter and mix together with the garlic. Using your fingers, loosen the skin over the breast and thighs to make pockets be careful so you do not tear the skin. Rub the garlic butter mixture over the breast and thigh meat. Heat olive oil over med heat in Dutch oven make sure to get pot really hot. Add chicken and cook, turning often until nicely browned on all sides, about 10 minutes. Leave chicken in Dutch oven, sprinkle with a bit of season salt and pepper. Add the potatoes and vegetables around the chicken. Add 1/2 cup chicken broth and 1/2 cup water over the chicken. Place the lid on Dutch oven and cook at 400º for about 11/2-2 hours or until the internal temp. in the thigh area reaches 165º. Remove tender chicken to a platter and cut into serving pieces. Place vegetables around the platter, Cover and keep warm now it is time to prepare the gravy. After you remove the chicken you will see all the juice and drippings that the chicken cooked in. Use a bowl with a strainer placed on top, strain the pan drippings to reserve for gravy.
Pan Gravy:
Add the drippings to a saucepan and bring drippings to a med-high heat. Add about 1/4 cup flour using a whisk mix together the flour and the dripping to make a roux. Be careful not to get the roux to dark or you will burn it. Slowly add the chicken broth and whisk together to make gravy.
Keep adding chicken broth until the gravy in the consistency that you want. Serve with chicken and vegetables.
To Prepare this Recipe in the Slow Cooker:
Clean and rinse the chicken and make your garlic butter paste. Rub the chicken with the paste and then brown the chicken in a pan and then place the chicken in the slow cooker. Sprinkle with a bit of season salt and pepper. Add the 1/2 cup chicken broth, water and cover and cook on LOW for 6-8 hours. Add the potatoes and carrots the last 2-3 hours of cooking. Saving and straining the drippings to make a pan gravy. |
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