Whole Chicken Casserole
A recipe for a whole chicken casserole which involves cutting the chicken up into 11 pieces first. For a complete guide on cutting up a raw chicken, see here. All pieces will be cooked, except the backbone, which can be kept for stock another time, optionally.
The 10 pieces being cooked are browned in a frypan first, then slow cooked in a cast iron pot on a stove along with bacon, mushrooms and vegetables.
A recipe for a whole chicken casserole.
- 1 whole chicken
- 30g flour
- 1 tbsp salt
- 1 tbsp pepper
- 50g butter
- 120g bacon, coarsely chopped
- 6 shallots, coarsely chopped
- 200g mushrooms, sliced
- 2 carrots, coarsely chopped
- 1 celery stick, coarsely chopped
- 4 potatoes, coarsely chopped
- 600ml chicken stock
- Cut the whole chicken up into 11 pieces, for a guide on cutting up a whole chicken, see here. We will keep all the pieces of chicken except the backbone, including the 2 legs, 2 thighs, 2 wings and 4 breast pieces. The backbone can be discarded or used for things such as stock another time.
- Cover the chicken pieces in flour and salt and pepper. In a large fry pan, heat the butter on a stove over medium heat, add bacon and cook for 1 minute, stirring often, then add chicken pieces and cook for 4 minutes, turning occasionally, or until chicken is golden brown and bacon crisp.
- Transfer the bacon and the chicken to a cast iron pot, add shallots, mushrooms, carrots, celery, potato and stock and then bring to the boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Serve.
- Serving Size: 6
- Calories: 635
Keywords: chicken casserole, whole chicken