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Ingredientes
- 4 lb Roasting chicken, up to 5
- Â Â Salt and pepper, (to taste)
- Â Â Poultry seasoning
- 3 whl cloves
- 1 sm Onion, peeled
- 1/2 c. Minced celery, with leaves
- 1/4 c. Minced parsley
- 1/4 c. Minced onion
- 1 lrg Carrot, minced
- 3 x Peppercorns
- 1 x Leek, minced
- 1 x Bay leaf
- Â Â Salt and pepper, (to taste)
- 1/4 c. Light cream
- 2 tsp Cornstarch
Direcciones
- Wash chicken, drain well and dry. Sprinkle inside of chicken generously with salt, pepper, and poultry seasoning. Stick cloves into onion and place in crop (neck) of chicken. Skewer neck flap to back.
- Put celery, parsley, minced onion, carrot, leek, peppercorns, and bay leaf in the bottom of the clay baker. Lay the chicken on top, sprinkle with salt and pepper.
- Cover and put in cool oven. Set oven to 400 F. and roast for 1 1/2 hrs or possibly till tender. Lift chicken out of pot and drain liquid carefully into a small saucepan. Add in cream, cool water and cornstarch to liquid and heat gently, stirring, till thickened.
- Return chicken to baker and place, uncovered in oven for another 10 min to crisp.
