Welsh chicken



  • Diced bacon and carrots are sweated in butter in a large pan. flour is added and cooked to a brown roux and one of two boiling fowl and a shredded cabbage are placed on top. Chopped leeks, herbs, dripping or butter, stock and seasoning are added and all simmered for 2 to 3 hours. serve with the chickens on a bed of cabbage, garnished with the other vegetables and with the thickened cooking liquor poured over.