Pot Roast Recipe
Pot-Roasted Chicken with Lemon
This Pot Roast Recipe is great for the busy Mom,you can prepare this easy meal in the morning before the school run and come home to your dinner cooked in the evening.
Leaving you the rest of you day free to do what you need to do.
A whole chicken can be very successfully cooked in a Crock Pot. By starting the bird breast down, the breast stays moister and won't come to any harm if the dinner gets delayed.
Serves 4-5
Preparation Time 25 Minutes
Cooking Time: 5-6 Hours
Slow Cooker Size: Large or Extra Large.
1.5kg Whole Chicken
2 Tablespoons Olive Oil
1 Large Onion, Cut into 6 Wedges
500ml Dry Cider
3 Teaspoons Dijon Mustard
2 Teaspoons Caster Sugar
900ml Hot Chicken Stock
3 Carrots, Cut into Chunks
3 Celery Sticks, Thickly Sliced
1 Lemon, Cut into 6 Wedges
20g Tarragon or Parsley
3 Tablespoons Creme Fraiche
Salt and Pepper
Lemon Wedges to Garnish
Pre heat your Crock Pot if necessary see the manufacturers instructions.
Was the chicken inside and out with cold water, then pat dry with kitchen paper.
Heat the oil in a large frying pan, add the chicken, breast side down, and fry for 10 minutes, turning the chicken several times until browned all over.
Carefully put the chicken, breast side down in the crock pot. Fry the onion wedges in the remaining oil in the pan until lightly browned.
Add the cider, mustard and sugar, season with salt and pepper and bring to the boil.
Pour over the chicken, add the hot stock the add the vegetables, lemon wedges and 3 sprigs of the tarragon, making sure that the chicken and all the vegetables are well below the level of the stock so that they cook evenly and thoroughly.
Cover with the cooker lid and cook the chicken on 'High' for 5-6 hours until it is thoroughly cooked and the meat juices run clear when the thickest parts of the leg and breast are pierced with a sharp knife. Turn the chicken after 4 hours.
Lift the chicken out of the stock, drain well and transfer to a large serving plate.
Remove the vegetables using a slotted spoon and arrange them around the chicken.
Measure 600ml of the hot cooking stock from your crock pot and place in a jug, whisk the remainder of your chopped tarragon/parsley into the stock with the creme fraiche to make a gravy.
Carve your chicken as you would and serve with the gravy and vegetable.
Garnish with fresh Lemon Wedges.
You can adapt this Pot Roast Recipe to your Families Requirements change the herbs to ones you know the kids will eat.
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