Chicken Hotpot Recipe

Name: Chicken Hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 lb) whole chickens; 1 tablespoon drippings or 1 tablespoon butter; 2 bunches scallions, white part only, sliced lengthways in half; 3 carrots, sliced; 3 ounces butter, melted; 3 ounces frozen peas; 2 ½ cups chicken stock, boiling; 1 garlic clove, crushed; 1 lb potato, peeled and sliced; 1 tablespoon parsley, chopped; salt and pepper

Servings: persons

1 (3 1/2 lb) whole chickens
1 tablespoon drippings or 1 tablespoon butter
2 bunches scallions, white part only, sliced lengthways in half
3 carrots, sliced
3 ounces butter, melted
3 ounces frozen peas
2 ½ cups chicken stock, boiling
1 garlic clove, crushed
1 lb potato, peeled and sliced
1 tablespoon parsley, chopped
salt and pepper

1
Preheat the oven to 400F
2
Joint the chicken into 8 pieces.
3
Heat the dripping or butter in a frying pan, add the chicken and colour on both sides to seal - you may have to do this in batches.
4
Remove from the pan and put in an ovenproof casserole dish.
5
In the same frying pan, melt 1/4 of the butter over a medium heat.
6
Tip in the carrots and scallions and cook without colouring for about 3-5 minutes.
7
Scatter the carrots, scallions, peas and crushed garlic over the chicken.
8
Pour on the hot stock and season.
9
Coat the potatoes with 1/2 of the melted butter and place half the potatoes over the chicken to make a level topping; season to taste.
10
Carefully lay the rest of the potatoes decoratively on top.
11
Brush with the remaining melted butter.
12
Bake for 15 minutes and then reduce the heat to 375F Cook for a further hour, brushing with butter regularly.
13
If the potatoes begin to brown too much, cover with kitchen foil.
14
Remove the hot pot from the oven, sprinkle with chopped parsley and serve with cold pickled red cabbage.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3 1/2 lb) whole chickens, 1 tablespoon drippings or 1 tablespoon butter, 2 bunches scallions, white part only, sliced lengthways in half, 3 carrots, sliced, and more.

Yes, Chicken Hotpot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Hotpot

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