Pot-Roasted Pickled Chicken from A Year in a Scots Kitchen by Catherine Brown
Remove from the pickle after about 48-60 hours for a 2-3 kg (4-6 lb) chicken. Rinse and leave to dry out thoroughly (3-4 hours or overnight). Heat 3 tablespoons of oil in a pan, add 250 g (8 oz) ha...
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Cooking tools:
- Pot
- Stove
- Colander
- Sauceboat
Ingredients
- mashed potatoes
- vegetables
- chicken
- oil
- roughly
- mushrooms
- celery
- strain
- sauceboat
- water
- liquid
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