Gypsy Pot Roast Chicken With Potatoes And OnionsFrom urkyle 7 years ago
- 2 x 1.350kg (3lb) free range frying chickens shopping list
- 1x teaspoon salt shopping list
- 1x teaspoon pepper [preferably black] shopping list
- 4 x cloves garlic; crushed shopping list
- 5 tablespoons Butter; melted [salted] shopping list
- 8 large potatoes; peeled and cut into wedges shopping list
- 4 medium sizes whole peeled onions shopping list
- ¼ cup lemon juice [freshly squeezed) shopping list
- 1x tabled spoon lemon zest [grated lemon skin for gravy] shopping list
- ½ cup water shopping list
- Two loaves freshly baked crusty bread shopping list
- Origanum fresh or dried (Hand full shopping list
How to make it
- COOKING DIRECTIONS
- (Out doors) Make fire and leave to burn until white hot coals are in a pile.
- HINT: 1)make sure you have enough coals to last for at least 90 minutes 2)continuously check on the chickens
- Prepare cast iron three leg pot with lid [size 8-10 works well], mix one clove of crushed garlic with one table spoon of butter and rub the sides and bottom of the pot thoroughly with mixture.
- Rub chickens with salt, pepper, garlic and Origanum inside and out cover liberally. Place the chickens at the bottom of the pot breast side up and brush all over with 3 tablespoons melted butter and crushed garlic. Roll potatoes in remaining butter. Place potatoes and onions in cast iron pot with chicken. Place the pot over the coals and roast for 30-40 minutes. [Depending on the heat of your coals]. Scrape away some of the coals to reduce the heat and continue to roast for a further 45-50 minutes until leg joint moves easily. Check on the chicken regularly and add extra butter if required. Turn the chickens to brown both side do this one or twice in the cooking process. Pour lemon juice over chicken a few minute before you remove the chicken, potatoes and onions and place in a covered pan and place next to the coals to keep hot. Skim fat from the juices at the bottom of the pot. Add water and bring to a boil add lemon zest, stirring constantly. Pour into sauceboat. Break chickens into pieces [don’t carve it spoils the effect] chicken and gravy served separately.
- Break fresh crusty bread into chunks and serve. Round off with a crisp dry fruity white wine.
- (Indoor) OVEN METHOD (quicker but not half as much fun)
- Preheat oven to 220°c [425°.f]
- Rub chickens with salt, pepper, garlic and Origanum inside and out cover liberally Place in large roasting pan, breast sides up and brush all over with 3 tablespoons melted butter and crushed garlic.
- Roll potatoes in remaining butter. Place potatoes and onions in roasting pan with chicken. Roast for 25 minutes. Reduce heat to 175° c [325°f] and continue roasting 45-50 minutes longer until leg joint moves easily.
- Pour lemon juice over chicken, then transfer chicken, potatoes and onions to platter and keep warm. Skim fat from pan juices. Add water and bring to a boil add lemon zest stirring constantly. Pour into sauceboat. Slice chicken and serve gravy separately. Break fresh crusty bread into chunks and serve. Round off with a crisp dry fruity white wine.
The Cookurkyle ZA
The Rating7 people
Look like a nice recipeshungrybear in Miner loved it
Sounds fabulous!! do I dare to ask what is origanum? dry,? fresh? This is on my list to make! 55555555555555555555555555 ps. love the story!! thanks!ttaaccoo in Buffalo loved it
Oregano, I assume. Wonderful recipe.Delicious!victoriaregina in USA loved it
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