Monday, December 3, 2007

Baked Chicken with Potatoes and Carrots


Cut a 3-4lb chicken into pieces. Remove the backbone, wing tips, and ribs. Bring chicken for several hours.

Gravey: Saute onions and carrots in a pan. Add chicken parts and brown. Cover and sweat for about twenty minutes. Add water and simmer for about four hours. Strain out solids and thicken with corn starch (I'm assuming you know how to do this).

Rinse and dry the chicken. Season to taste. Brown well in a hot skillet being careful to not overcrowd the pan.

Peal potatoes and carrots and put them in a baking pan with garlic. Season to taste.
Put browned chicken onto vegetables. Bake at 375 for 30 minutes.
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