Roast Chicken en Casserole (Poulet rôti en Casserole)

Ingredients

• Select a plump and tender chicken
• a small carrot
• one small onion
• three or four thin slices of bacon
• spread about an ounce of butter
• a gill and a half of stock

Method

1. 1

   Prepare chicken, place in baking pan with mirepoix, season, and cook in hot oven for 20 minutes.

2. 2

   Reduce heat and cook longer.

3. 3

   Prepare sauce with stock, strain, and serve around the chicken.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

oast Cbicften en Casserole. (Poulet rdti en Casserole.) Select a plump and tender chicken, singe and draw it, cut off the neck and part of the legs, wipe the inside with a damp cloth and truss as is usual for roasting. Wash the liver and heart and put them in a fireproof baking pan replete with a mirepoix, i.e., a small carrot, one small onion, three or four thin slices of bacon, all cut up in dice. Season the chicken with pepper and salt, and place it on top of the mirepoix in the baking pan, spread about an ounce of butter on top of the chicken and cook in a hot oven for twenty minutes ; baste frequently. After this reduce the oven heat and cook more slowly for another twenty minutes or longer. When the chicken is done, take up, untruss, place it in the pan and keep hot. Pour off the fat from the baking pan, add a gill and a half of stock

Cook this with the app: pantry check, scaling, and the assistant.