Pot Roasted Chicken
1 chicken, about 4.5 lbs
4 oz oatmeal
1 medium onion, chopped, and 3 medium onions, sliced
2 Tbs butter
3 Tbs stock
6 oz bacon
2 lbs potatoes
3 Tbs dripping or oil
4 medium carrots, sliced
salt and pepper to taste
seasoned flour

Take out the giblets, wash all but the liver, and cover with water. Add salt and pepper, bring to a boil and simmer for half an hour.

Wash and wipe the chicken inside and out and remove any lumps of fat from the inside. Sprinkle the chicken with salt.

Mix together the oatmeal, chopped onion, butter, stock, seasoning, and stuff the bird with this mixture. Secure well. Heat the dripping or oil and lightly fry the bacon, then chop it and put it into a casserole. Quickly brown the chicken int he same fat and place on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour some over the chicken. Cover the casserole and cook in a moderate over (350F) for about an hour.

Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a bit of giblet stock if needed. Cover with buttered wax paper and continue cooking for another hour, taking off the paper for the last few minutes, to allow for browning. Serves 4.