DifficultyBeginnerYields8 ServingsTotal Time3 hrs
Recipe for Pot-Roasted Chicken

Ingredients

Chicken
 1,6kg - 1,8kg / 1 whole chicken cut into pieces
 1 Tbsp Hinds Chicken Spice
 2 tsp Hinds Paprika
 Oil, to fry
 2 large onions, chopped
 6 cloves garlic, peeled
 6 large carrots, peeled and cut into 2 cm chunks
 4 L / 16 cups chicken stock
Stuffing
 800 g bread, cut into 2 cm cubes
 2 tsp Hinds Mixed Herbs
 2 Tbsp butter or margarine

Method

Hen
1

1 To make the pot roast, season the chicken pieces with the Hinds Chicken Spice and Hinds Paprika, rub the spices all over the chicken. Heat oil in a large pot and fry the chicken pieces until golden brown then add the onion, garlic and carrots, fry for 5 minutes.

2

2 Add the chicken stock and simmer on a low heat for about 2 hours until the chicken is soft and falling off the bone. Once the chicken is cooked you should have about 750 ml – 1 L of gravy in the pot.

3

3 Leave the gravy in the pot but remove the cooked chicken pieces. You will need the gravy to cook the stuffing.

Stuffing
4

1 Once the chicken pieces have been removed from the pot, add the cubed bread, Hinds Mixed Herbs and butter to the chicken gravy. Cook the stuffing ingredients with the gravy from the pot roast on a medium heat for 10 - 15 minutes, stirring with a wooden spoon.

5

2 Once the stuffing is cooked and has absorbed the gravy, place the cooked chicken pieces back into the pot on top of the stuffing and serve.

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Ingredients

Chicken
 1,6kg - 1,8kg / 1 whole chicken cut into pieces
 1 Tbsp Hinds Chicken Spice
 2 tsp Hinds Paprika
 Oil, to fry
 2 large onions, chopped
 6 cloves garlic, peeled
 6 large carrots, peeled and cut into 2 cm chunks
 4 L / 16 cups chicken stock
Stuffing
 800 g bread, cut into 2 cm cubes
 2 tsp Hinds Mixed Herbs
 2 Tbsp butter or margarine

Directions

Hen
1

1 To make the pot roast, season the chicken pieces with the Hinds Chicken Spice and Hinds Paprika, rub the spices all over the chicken. Heat oil in a large pot and fry the chicken pieces until golden brown then add the onion, garlic and carrots, fry for 5 minutes.

2

2 Add the chicken stock and simmer on a low heat for about 2 hours until the chicken is soft and falling off the bone. Once the chicken is cooked you should have about 750 ml – 1 L of gravy in the pot.

3

3 Leave the gravy in the pot but remove the cooked chicken pieces. You will need the gravy to cook the stuffing.

Stuffing
4

1 Once the chicken pieces have been removed from the pot, add the cubed bread, Hinds Mixed Herbs and butter to the chicken gravy. Cook the stuffing ingredients with the gravy from the pot roast on a medium heat for 10 - 15 minutes, stirring with a wooden spoon.

5

2 Once the stuffing is cooked and has absorbed the gravy, place the cooked chicken pieces back into the pot on top of the stuffing and serve.

Pot-Roasted Chicken
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