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(c)2005-11 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


Kosher Celiac Passover Cookbook

Tangy Pot Roast Chicken

Serves 6-8


Chicken is so versatile and takes up flavours. We like this one at Pesach as it is cooked with leeks and onions - the food the Children of Israel bemoaned they missed (Numbers 11: 5).  I also use thyme a herb that grows wild in the Middle East - lemon thyme is even better if you can get it


This is really simple and the recipe is easily doubled or tripled. Leftovers are good for a salad or rolled in lettuce leaves for a “sandwich” with mayo and cress.


You can either use a whole large chicken portioned into 6-8 or the breasts from the previous recipe.


1 large whole chicken portioned or

6 roaster tops

2 large onions

2 large leeks

2 medium - large carrots

Seasoning

6 x 10cm (4”) sprigs thyme

1 cup hot water


Clean your chicken or quickly scald it and put to one side


Slice the onions, carrots and the leeks place on the base of a large casserole dish lay the chicken with the skin facing down on top, season, tuck the thyme around and over the chicken.  Cover and cook in a preheated oven for 1 hour and 20 minutes at 160°C fan, 180°C, 350°F, Gas 4, Moderate.


Check after an hour of cooking. There should be plenty of liquid in the pot which you can thicken if you wish with 1 tablespoon of potato flour mixed with cold water and then added to the hot “stock”. Personally I serve with mashed potato or sweet potato to sop up the juice.  Turn the chicken and cook skin side up and open if you wish to crisp it.