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Pot Roasted 03

This Pot Roasted 03 recipe uses Salt, Butter, Garlic Crushed, Fine Dry French Bread Crumbs, and Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 3 tbsp
• 2 clove
• 2/3 cup
• 1/4 tsp
• 1/3 cup
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Wash and drain spinach. Season with 1/2 teaspoon salt and cook, covered, in only the water that clings to the leaves, until just wilted.

2. 2

   Drain, chop coarsely and set aside. melt 1 tablespoon butter in a skillet.

3. 3

   Add the mushrooms, parsley, 1 clove of garlic and 1 teaspoon basil.

4. 4

   Saute for 5 minutes.

5. 5

   Mix into the spinach and add the bread crumbs.

6. 6

   Season with 1 teaspoon salt and 1/8 teaspoon pepper.

7. 7

   Rinse the chicken under cold running water.

8. 8

   When the stuffing is cooled, stir in the slightly beaten egg and the cheese.

9. 9

   Fill the chicken with this.

10. 10

    Skewer or lace the bird shut.

11. 11

    Salt and pepper slightly and dredge in flour.

12. 12

    Melt 2 tablespoons butter with the olive oil in a Dutch oven.

13. 13

    Brown the bird on all sides.

14. 14

    Remove from kettle.

15. 15

    Brown the onion, 1 teaspoon basil and 1 clove garlic for 5 minutes.

16. 16

    Pour in the chicken broth or brandy and sauterne.

17. 17

    Cook for another 5 minutes.

18. 18

    Add the chicken, cover and cook in a moderately slow oven, 325F for 1-1 1/2 hours.

19. 19

    Baste several times, skim off fat and add water if necessary.