Recipe by Nana Lee
"This homey recipe soaks up the savings, boosts nutrition, and fills and warms hearty appetites. Often whole chickens can be purchased for under $1/lb . . . and I've seen them as low as $.39/lb. Buy an extra hen to freeze when you catch them at this price and you'll have a one-pot, frugal Sunday meal that will allow you less time in the kitchen and more time for loved ones."
- 3 lbs whole chickens (washed inside and out)
- 1 lb small red potato (or use scrubbed russets, cut in chunks)
- 15 ounces chicken broth
- 2 tablespoons flour
- 3⁄4 cup water
- 2 tablespoons oil
- 3 medium onions, peeled, chunked
- 8 stalks celery, washed, coarsely chopped
- 8 medium carrots, peeled, cut in chunks
- 1 1⁄2 teaspoons dried rosemary
- 1 1⁄2 teaspoons dried thyme
- 1 1⁄2 teaspoons dried parsley
- 1 1⁄2 teaspoons dried sage
- 1 1⁄2 teaspoons dried oregano
- 2 teaspoons black pepper
- 1 teaspoon salt
Directions See How It's Made
- Heat oven to 400ºF.
- In an oven-proof Dutch oven or roasting pan, heat the oil and sauté onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper and salt over medium heat for 5-8 minutes.
- Remove vegetables with a slotted spoon and set aside, leaving drippings in the pot.
- Rinse chicken in cold water and pat dry with paper towels.
- Place in pot and brown on all sides.
- Place chicken on its back in the pot.
- Dump in the sautéed vegetables and herbs.
- Add the washed potatoes and pour chicken broth over all.
- Cover the Dutch oven.
- Bake for 1-1/2 hours.
- Remove tender chicken to a platter and cut into serving pieces.
- Place vegetables and herbs around the platter.
- Cover to keep warm.
- Whisk flour into the water until smooth.
- Stir into the drippings in the Dutch oven.
- Cook over medium heat, stirring constantly, until boils and thickens into gravy. Strain, if desired, to remove lumps.
- Serve over chicken and vegetables.