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Recipe : ***** Grandmother's Chicken

Grandmother's Chicken
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Course:
Main Dish

Practical information

  • Prep time
    40 min
  • Cooking
    1 h 25
  • Ready in
    2 h 05
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
chicken, chicken, grandmother

Recipe's Ingredients

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  • 2 tablespoons rendered bacon fat
  • salt and pepper
  • ¼ tablespoons water
  • 1 garlic clove
  • 12 (or more) small boiling onions
  • sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 2 medium sized potatoes
  • fresh parsley
  • 1.1 kg to 1400 chicken
  • 120 g fat salt pork
  • 120 g fresh mushrooms

  • Recipe preparation steps

  • 1
    Place the garlic in the chicken cavity and truss the bird as for roasting. Place it in a casserole with the bacon grease-lard. Add a little salt. Put it in a pre-heated 200-220°C oven and cook uncovered until it is well browned all over, turning the bird occasionally and baste it with the fat. Pour off the fat and reserve. Add 2-3T of water and stir in all of the brown crust from the sides of the casserole. Set the chicken aside in the casserole.
  • 2
    In a skillet sauté the salt pork in the fat removed from the casserole. When golden brown remove the pork and set it aside. Cook the mushrooms in the fat left in the skillet. season with salt and pepper and set this too aside.
  • 3
    Put the onions in another skillet with 2 T of the water, and a sprinkling of sugar and 1/2T butter. Cook slowly until water cooks away and the onions have taken on a good brown color. Reserve. Add the salt pork, mushrooms, and onions to the chicken, and , if the gravy has reduced, a little more water.
  • 4
    Cover the casserole, reduce the oven heat to 175°C and cook 30 minutes longer or until chicken is done, basting often.
  • 5
    Cook the potatoes in the remaining butter until brown and tender and put them on top of the vegetables in the casserole. Sprinkle chopped parsley over all.
  • 6
    Recipe directs that all be served from the casserole but as you'll remember, you have to cut it into serving pieces first.
  • 7
    Other vegetables like asparagus and or peas can be added if desired. Louis Diat French Cooking For American Cooks
  • Ready !