Irish Roast Chicken with Leeks and Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3lbs chicken 8oz galtee bacon 3 cups leeks, trimmed 3 TBS Irish butter Garnish1 tablespoon chopped parsley 1 cup chicken stock 1cup light cream salt and pepper to taste
Preheat oven to 180c/350f/
Cut the white parts of the leeks into rounds and wash them well. Cut the rind of the bacon and cut into 1cm cubes Remove lumps of fat from inside the end of the chicken
Season with salt and pepper
Rub the butter over the breast and legs of the chicken and put it breast side down into a casserole
Allow it to brown on a gentle heat this can take 5-8 minutes
As soon as the breast is golden remove from the casserole and keep aside
Add pieces of bacon to the casserole with a splash of sunflower oil
Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat
Place the chicken on top of the leaks and bacon and cover the casserole
Put into the oven on moderate heat for 1 hour until chicken is fully cooked
When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon
Skim the juices of all fat
Add the chicken stock and cream and bring to the boil. The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
Allow to simmer on a low heat while you carve the chicken
Spoon the sauce over the chicken and serve
Number of Servings: 8
Recipe submitted by SparkPeople user CELTIC_WITCH.
Cut the white parts of the leeks into rounds and wash them well. Cut the rind of the bacon and cut into 1cm cubes Remove lumps of fat from inside the end of the chicken
Season with salt and pepper
Rub the butter over the breast and legs of the chicken and put it breast side down into a casserole
Allow it to brown on a gentle heat this can take 5-8 minutes
As soon as the breast is golden remove from the casserole and keep aside
Add pieces of bacon to the casserole with a splash of sunflower oil
Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat
Place the chicken on top of the leaks and bacon and cover the casserole
Put into the oven on moderate heat for 1 hour until chicken is fully cooked
When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon
Skim the juices of all fat
Add the chicken stock and cream and bring to the boil. The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
Allow to simmer on a low heat while you carve the chicken
Spoon the sauce over the chicken and serve
Number of Servings: 8
Recipe submitted by SparkPeople user CELTIC_WITCH.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 12.1 g
- Cholesterol: 45.0 mg
- Sodium: 163.9 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.6 g
- Protein: 10.0 g
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