Irish Pot-Roasted Chicken

Source: Great American Products

Serves 4

1 – 5lb. Chicken
4 oz Oatmeal
4 Onions
2 T Low-fat margarine
3 T Low-fat chicken stock
Salt and pepper to taste
6 oz Low-fat, Low-sodium bacon
2 lb Potatoes
Seasoned flour
3 T Light oil
4 carrots, sliced

Chop one of the onions and slice the other three. Remove giblets from chicken; wash all but the liver (reserve that for another use), and cover with water. Add in salt and pepper, bring to a boil and simmer 30 minutes. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, low-fat margarine, stock, and seasoning, stuff the bird with this mixture and secure well. Heat oil and lightly fry the bacon, then drain, chop and put into a casserole. Reserve just enough oil to coat bottom of pan. Quickly brown the bird in the same oil and put on top of the bacon. Soften the onion and briefly sauté the carrots, then add to the casserole.

Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in oven (350 degrees C) for about an hour. Meanwhile, cut the potatoes into thick slices and steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with lightly greased wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.