1 x Chicken, about 4.5 lb
4 oz Oatmeal
1 md Onion, chopped
2 tb Butter
3 tb Stock
1 x Salt and pepper
6 oz Bacon
3 md Onions, sliced
2 lb Potatoes
1 x Seasoned flour
3 tb Dripping or oil
4 md Carrots, sliced
If there are giblets with the bird, take them out, wash all but the
liver (reserve that for another use), and cover with water, add salt
and pepper, bring to the boil and simmer for half an hour. Wipe the
bird inside and out and remove any lumps of fat from the inside;
sprinkle with salt. Mix together the oatmeal, chopped onion, butter
or suet, stock, and seasoning, stuff the bird with this mixture and
secure well. Heat the dripping or oil and lightly fry the bacon,
then chop and put into a casserole. Quickly brown the bird in the
same fat and put on top of the bacon. Soften the onion and briefly
saute the carrots, then add to the casserole. Strain the giblet
stock and make it up to about 1/2 liter. Heat and pour over the
chicken. Cover and cook in a moderate oven (350 F) for about an hour.
Meanwhile, cut the potatoes into thick slices and blanch them in
boiling water, or steam them for about 5 minutes. Toss them in
seasoned flour and add them to the casserole, adding a little more of
the giblet stock if needed. Cover with buttered wax paper and
continue cooking for another 1/2 hour, taking off the paper for the
last few minutes for browning.
