Born, raised and in lives in the Riverdale section of the Bronx. Diagnosed with Celiac Disease ten years ago. Having missed the tantalizing aromas of my Grandma Rose's cooking, I am trying to create gluten-free variations.
My Grandma Rose's Potted Chicken is easy to make in about two hours. My husband who does not have to eat gluten-free loves it when I make it.
1 Five Pound Chicken Cut-up
1 Large Sweet Vidalia Onion
4 Cups Chicken Broth--No Salt/Gluten Free
1-1/2 pounds Small Carrots
1-2 tablespoons Chicken Fat
First Cut the Vidalia Onion into small pieces brown in one tablespoon Chicken Fat. While the onion is browning, cut the carrots into small pieces and set aside. When the onion is finished browning slowly add the chicken pieces to llightly brown on both sides. Do Not Remove the onion from the pan. When all the Chicken is lightly brown, pour the chicken broth into the pan then add the carrots.
Cover and let cook on the low flame for about two hours. Do Not Let Boil. When finished serve with either White Rice or Gluten Free noodles. My husband loves it with Rice, he says the Rice helps absorb the Chicken Broth.