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November 29, 2006

Filed under: Uncategorized — ros @ 3:17 pm

 Pot roasted chicken with veg and mash

 Thats what goon said as we tucked into a pot roasted bird I’d bought as a bargain at the weekend. I found the thing, clearly mislabelled as a “small” chicken in Sainsbury. It obviously belonged in the medium or possibly even large section but somehow had got lost and was being sold for a mere £2.70.

Now, if you’re anything like me, you’ll agree that there is no such thing as overly moist chicken. I find that 90% of the time when I’m eating at pubs or mass catered functions (shudder) they’ll serve up some overcooked bone dry excuse for a bird that glues your teeth together when you try to chew on it. It’s the reason I’ve declined several dinner invitations and never order chicken in restaurants if I can help it.

My discovery, which is all thanks to Julia at a ‘Slice of Cherry Pie’, of pot-roasted chicken made me very happy indeed. If there WAS such a thing as chicken that is too moist, I guess this would be it. I thought it was flipping fantastic!

I tried out the idea after seeing it on Julia’s site. I used exactly the same method but omitted the potatoes and used them to make some mash to mix with the gravy that ame from the pot. 

pot and chicken

Once Goon got used to the idea, he really enjoyed the chicken but it did confuse him for a while.

Now, if only we could get a pot rosted chicken to have the same depth of flavour as guinea fowl, that would be a perfect chicken.



  1. Oh wow, you tried it! I’m so glad you liked it, we make it on a regular basis - probably a couple of times a month. You’re right, this method does make the chicken really moist. I love the broth that it makes and tend to eat that as soup with slices of the chicken and some of the vegetables.

    Comment by Julia — November 29, 2006 @ 6:47 pm

  2. Is it me.. or did that chicken fog up your camera in that last shot?! ;-)

    Comment by Lea — November 30, 2006 @ 7:31 pm

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