Edith Bunkers Potted Chicken Recipes

EDITH BUNKER'S POTTED CHICKEN

Steps:

• Put flour, salt, pepper and thyme in a plastic bag and shake the chicken parts in it.
• Heat butter in the bottom of a dutch oven and add onion-cook until golden.
• Brown chicken in the same pot and keep turning while its getting brown.
• Add tomatoes, parsley, sugar. salt and garlic powder and stir it all around to mix.
• Cover pot and turn heat to low. Cook chicken until tender, about 45 minutes.
• Add salt and pepper at the end to your liking.

POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY

Steps:

• In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
• Return to room temp.
• Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
• Reheat over medium heat. Serve with crusty bread.

POTTED CHICKEN

Steps:

• Heat 1 tablespoon of olive oil in casserole and brown chicken, set aside. Saute onions and garlic and cover with browned chicken. Cover with fennel, tomatoes, and remaining ingredients. Cover tightly and place in a preheated 350 degree oven for 2 hours. Remove from casserole and serve.

POT-ROAST CHICKEN WITH STOCK

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

POTTED CHICKEN

Steps:

• Place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
• Bring to the boil, skimming of any foam.
• Reduce heat and cover and simmer for 30 minutes.
• Remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
• Strain though a fine sieve and allow to cool.
• Remove the chicken flesh from the bones.
• Place the flesh in a food processor with the liquid and process until smooth.
• Add the mace, cayenne and nutmeg and also 150g of the butter.
• Season to taste with salt and pepper and process until well combined and smooth.
• Put the chicken in a 750ml ceramic dish.
• Melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
• Refrigerate for at least 2 hours until the butter sets.