Recipe

Gypsy Pot Roast Chicken With Potatoes And Onions Recipe

	Urkyle / All my dishes 2 months ago This dish sings along perfectly with Crusty fresh baked white bread. A very socialble way to cook chicken. Prep:45m Cook:90m Servings:16	Urkyle
	spanish gypsy

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Ingredients

2 x 1.350kg (3lb) free range frying chickens

1x teaspoon Salt

1x teaspoon Pepper [preferably black]

4 x Cloves garlic; crushed

5 tablespoons Butter; melted [salted]

8 large potatoes; peeled and cut into wedges

4 medium sizes whole peeled onions

¼ cup Lemon juice [freshly squeezed)

1x tabled spoon lemon zest [grated lemon skin for gravy]

½ cup Water

Two loaves freshly baked crusty bread

Origanum fresh or dried (Hand full

Directions

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.

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Comments

urkyle 2 months ago said:
(Adapted form original 18th century Spanish Gypsy recipe}
(For best results to be cook out doors over open fire or hot coals. I will provide the directions for both methods.)
(I am told from very reliable sources that the chickens must be stolen at or just before midnight, this will ensure that the chickens are rested and succulent, free range and organic. I would however suggest you buy the chickens, this would obviate any trouble involving the law.)

hungrybear 2 months ago said:
Look like a nice recipes

ttaaccoo 2 months ago said:
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!

urkyle 2 months ago said:
Thanks I too enjoyed the story when it was told to me. Still can't tell if the guy was serious or not;-)
Origanum is a herb and is generally available in most supermarkets. You can grow it too if you have a herb garden going fresh is always better.

It is used a lot with Greek lamb dishes, but works well with chicken.

victoriaregina 2 months ago said:
Oregano, I assume. Wonderful recipe.Delicious!

urkyle 2 months ago said:
Sorry didnT think, yes you are right it contributes a lot to the distinctive taste of Italian, Greek and Turkish cooking. I am going to have to get used to the differences between America and South African english usage.
Thanks victoriaregina

ozsmom 2 months ago said:
Looks good. 5 forks!

a1patti 2 months ago said:
I love the historical background of the dish. It will make a great story to share over dinner. Great post, ^5!!

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