Roast Chicken in Roman Pot

Season the chicken with salt and pepper, brush with melted butter and place tightly

place them close together in the watered Roman pot. Add a little butter and the

add some butter and chopped poultry liver, pour wine over it. Roast in the closed roman pot at 200 degrees in about 75 min. Sauce perhaps extend with a little diced broth.

Serve: Long grain rice , French fries, fine vegetables, leaf salads.

Variations: – 1 chopped onion, 2 chopped carrots, 2 peeled quartered tomatoes, 1/2 chopped bay spice to chicken form and simmer for half an hour, then add 1 cup long grain rice with 1/2

chopped onion in a little bit of butter, extinguish with 1 1/2 cups of diced broth, let it boil briefly. Add the

Long grain rice to half cooked chicken form and roast for another half hour in covered romaine pot.

– Replace the wine with sparkling wine – remove the roasted chicken from the sauce, sprinkle it thickly with grated cheese and bake it in the oven on the broiler for another 10 minutes.

– sprinkle baked chicken with chopped parsley.

– Drain 1 small can of mushrooms, cut in half. Sauté with 1 diced onion and 1 tbsp chopped parsley in 1 tbsp butter. Season the whole with salt and pepper and fill the chicken with it.

fill.

– Wash 1 natural lemon (lime) thoroughly, pierce it a few times with a fork. Add a lot of chopped parsley to the tenderloin. The constantly escaping juice of a lemon makes the Henderl her

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