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British   -   Welsh Chicken (Wales)   adapted from British and Irish cooking

  • 1 4 Pound Chicken
  • 1/2 Pound Bacon
  • 2 Large Leeks -- diced
  • 2 Medium Carrots -- diced
  • 3 Tablespoons Flour
  • 1 Small Cabbage -- shredded
  • 1/4 Teaspoon Thyme
  • 1/4 Teaspoon Marjoram
  • 1/4 Teaspoon Chervil
  • 1 Tablespoon Parsley
  • Salt And Pepper -- to taste
  • 2 Cups Chicken Broth
  • 1 Tablespoon Butter -- melted
Directions wash and dry chicken thoroughly. in big roasting pan, cook the bacon until crisp, crumble bacon and set aside, discard all but 2 tablespoons of bacon grease, saute the leeks and carrots in it. stir in the flour and cook for 1 minute. add the reserved bacon, cabbage, and spices and broth. Bring to a simmer. place the chicken in a pot. pour the melted butter over the chicken. cover with a lid or foil, simmer slowly for 2 hours until tender. remove chicken with a slotted spoon.
Serves 6
Time to Make 0:00

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