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EASY CHICKEN POT ROAST

Ingredients:

1 (1.2 kg) pc whole MAGNOLIA FREE RANGE CHICKEN
1 tbsp iodized fine salt
1/2 tsp pepper
1/4 cup cooking oil
1 (100 g) pc large white onion, sliced
8 cloves garlic, crushed
2 strips PUREFOODS THICK CUT BACON HONEY ROAST, cut into 1” thick slices
1/4 cup calamansi juice
1 tbsp dried rosemary
1 pc chicken bouillon cube, dissolved in 2 cups hot water
1 (150 g) pc carrot, sliced into chunks
1/4 kg baby potatoes or potatoes, cut into chunks if using regular potatoes

Procedure:

  1. Rub chicken inside and out with salt and pepper then fry in oil. Brown skin well on all sides. Set aside.
  2. In a thick based pot, heat leftover oil from frying chicken. Sauté onion, garlic and bacon.
  3. Add chicken back side up. Pour calamansi juice all over and sprinkle with rosemary. Add chicken stock. Cover and simmer chicken for 45 minutes or until tender. Turn chicken halfway through cooking.
  4. In the last 15 minutes, add carrot and potatoes and cook until tender Remove chicken from pot. Rest chicken before cutting. Serve with remaining stock and veggies.

Makes 6 servings.

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