Arlene's Pot Roast Chicken

Ingredients

• 1.1 cornish hen or mature chicken, do not use a very young bird; trussed
• 2.5 carrots, large; sliced
• 3.onions, large; sliced; 3–4
• 4.clove garlic, crushed; 2–3 cloves
• 5.oil, enough to cover base of pot
• 6.salt and pepper, to taste
• 7.Aromat, to taste; South African all-purpose seasoning
• 8.celery salt, to taste
• 9.2 celery, chopped
• 10.1 tomato, very ripe; peeled and seeded
• 11.bay leaves, 2–3
• 12.black peppercorns
• 13.water, boiling; enough to come about ¼ way up the chicken

Method

1. 1.Sauté the carrots, onions and garlic in just enough oil to cover the base of a large pot. Remove and reserve.
2. 2.Clean and truss the hen or chicken. Place hen in same pot that vegetables were cooked. Start the hen with a little water. The hen will make its own fat as it is browning. Let the hen brown slowly — turn often. This will take time and patience!
3. 3.Whilst the hen is browning, season with salt, pepper, aromat and celery salt.
4. 4.When chicken has browned, replace the sautéed vegetables. Add the celery, tomato, bay leaves and peppercorns. Add boiling water about ¼ way up chicken.
5. 5.Cover and simmer until tender, turning very often. The hen can take a good 4–5 hours to cook.
6. 6.When ready, skim off fat from gravy. Place hen in a deepish dish and pour over gravy. Carve like a turkey.

Notes

• Also delicious served cold — carve and pour gravy over. The gravy will set like a jelly.
• A mature bird (cornish hen, boiling fowl) gives far more flavour than a young roasting chicken for this slow-cooked preparation.
• Aromat is a South African all-purpose seasoning blend; substitute with Maggi Seasoning or seasoned salt.
• The 4–5 hour cook time is the upper range; check for tenderness after 3 hours.