INGREDIENTS

INSTRUCTIONS

If there are giblets with the bird, take them out, wash all but the
liver (reserve that for another use), and cover with water, add salt
and pepper, bring to the boil and simmer for half an hour. Wipe the
bird inside and out and remove any lumps of fat from the inside;
sprinkle with salt. Mix together the oatmeal, chopped onion, butter  or
suet, stock, and seasoning, stuff the bird with this mixture and
secure well. Heat the dripping or oil and lightly fry the bacon, then
chop and put into a casserole. Quickly brown the bird in the same fat
and put 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 over the chicken.  Cover  and
cook in a moderate oven (350C) 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 little more of the giblet stock  if needed.
Cover with buttered wax paper and continue cooking for  another 1/2
hour, taking off the paper for the last few minutes for  browning.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 845
Calories From Fat: 236
Total Fat: 26.3g
Cholesterol: 43.7mg
Sodium: 1054.2mg
Potassium: 1464mg
Carbohydrates: 125.9g
Fiber: 10g
Sugar: 8.8g
Protein: 26.2g