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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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A regular chicken can't match the taste of a fresh hen. Very little fat here. Let this bird rest for 20 min. before quartering. Serve with the vegetables and buttermilk biscuits! Ingredients:
1 (4 lb) fresh hen |
2 cups chicken stock |
4 celery ribs, 2 inch diagonally sliced,leaves reserved |
4 carrots, 1 inch diagonally sliced |
1 onion, quartered,skin reserved |
4 new potatoes, unpeeled,halved |
1 box frozen cut corn |
3 bay leaves |
1 tablespoon vegetable oil |
2 teaspoons paprika |
salt and pepper |
Directions:
1. Heat oven to 400 degrees.
2. Rinse and pat dry the hen.
3. Season outside, and cavity with salt and pepper.
4. Stuff onion skins, celery leaves and bay leaves inside.
5. Place hen into heavy Dutch Oven, legs up.
6. Brush hen with oil and paprika.
7. Pour stock around bird and cover with lid.
8. Place pot into oven, lower temp to 325.
9. Cook for 2 hours.
10. Carefully remove Dutch Oven and spread veggies around the hen, lightly season w/s&p.
11. Re-fit the lid and return to oven for 1 more hour.
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