Category: Poultry

  Date Posted: 10/3/2009

  Author: {Unknown}

  Hits: 293

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  Prep Time:

  Total Time:

  Serves: makes 6 servings

3/4 cup water
1 Tbsp. instant chicken bouillon granules
1/2 tsp. dried thyme, crushed
1/2 tsp. dried rosemary, crushed
2 bay leaves
1 3-3 1/2 lb. broiler-fryer chicken
3 medium red potatoes, peeled and quartered, or 1 pound whole tiny new potatoes
3 medium onions, sliced
1 cup carrots sliced 1/4 inch thick
1/2 cup buttermilk
1/4 cup all-purpose flour

1. Preheat oven to 350 deg.

2. In a 3 quart casserole dish combine water, bouillon granules, thyme, rosemary, and bay leaves.

3. Rinse chicken. Pat dry. Place chicken, breast side down, in casserole dish. Cook, covered, for 2 hours.

4. Turn chicken over. If using new potatoes, peel a strip around the centers. Arrange potatoes, onions, and carrots around chicken.

5. Cook, covered, for an additional 45 minutes to an hour or till drumsticks move easily in the sockets and vegetables are tender.

6. Transfer chicken and vegetables to a platter. Keep warm.

7. Skim fat from pan juices. Remove bay leaves.

8. Measure 1 cup pan juices into a 2 quart pan.

9. Combine the buttermilk and flour. Stir into pan.

10. Cook over medium until thickened and bubbly, stirring constantly.

11. Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.

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