This recipe is adapted from one in "Spain: A Culinary Road Trip."
Chicken Pot Roast
½ cup diced bacon or pancetta, cut into ¼-inch cubes
¼ cup crumbled pork and fennel sausage or sweet Italian sausage
1 whole chicken, 4 to 5 pounds
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3 to 4 cups chicken stock
½ teaspoon salt
Freshly ground pepper
Heat oven to 200 degrees. Combine bacon and sausage in bowl; stuff mixture firmly into chicken cavity. Put chicken in Dutch oven; add chicken stock. Sprinkle chicken with salt and pepper to taste. Cover pot, adding foil or parchment paper if necessary to maintain tight seal. Cook until tender and almost falling off bone, 8 to 12 hours, adding more stock if needed. Serve chicken whole or shred meat from bones. Drizzle with pan juices.
Yield: Serves 6.
Approximate nutritional analysis per serving: 409 calories, 23 grams fat, 134 milligrams cholesterol, 4 grams carbohydrates, 44 grams protein, 569 milligrams sodium, no fiber.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
