Irish Roasted Chicken Recipes

IRISH ROASTED CHICKEN

Steps:

• If there are giblets with the bird, remove them. Rinse all but the liver (reserving that for another use), and cover giblets with water. Add salt and pepper, bring to the boil, and simmer for 30 minutes.
• Skim off the fat, and use as your chicken stock in the recipe. Otherwise, use a low-sodium can or two of chicken broth.
• Wipe the bird inside and out, and remove any lumps of fat from the inside. Sprinkle inside and out with a bit of salt.
• Mix together the oatmeal, chopped onion, butter, chicken stock, and some white pepper. Stuff the bird with this mixture and secure well with small skewers.
• Warm the olive oil in a large skillet over medium heat, and lightly fry the Irish bacon. When it's crispy, remove the bacon to paper towels to drain; then chop and place in a large casserole or Dutch oven large enough to accommodate the bird (and eventually the potatoes).
• Quickly brown the chicken on all sides in the same skillet, and place it on top of the Irish bacon pieces.
• Sauté the sliced onions with the carrots until both are just a bit soft. Add the vegetables to the casserole or Dutch oven.
• Strain the giblet stock and add liquid if needed to make about 1 cup. Heat the stock through and pour over the chicken (alternatively, use canned broth or stock).
• Cover and bake the chicken in a preheated 350 degree F oven for about 1 hour.
• Meanwhile, cut the red-skinned potatoes into thick slices and either blanch them in boiling water or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole or Dutch oven. You may need to add a little more stock if too much moisture is lost during the first hour of baking.
• Put a few dabs of butter over the potatoes, then cover the pot and continue to bake for another 30 minutes, removing the cover during the last few minutes of baking to brown the potatoes.
• To serve, place the whole chicken on a platter, surrounded by the potatoes. Remove any skewers that were used to truss the bird while baking. Drizzle the Irish bacon bits over the top.
• Carve and serve a portion of potatoes and stuffing with each piece of chicken.

IRISH CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Slice a pocket in thick side of each chicken breast.
• Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
• Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
• Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
• Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
• Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
• Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
• Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
• Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
• Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
• Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
• Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
• Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.