Bavarian Roast Chicken with Turnips

Published1/14/2009 12:02 AM

1 roasting chicken, 7 to 8 pounds

Lemon juice


Coarse salt

4 bacon slices, diced

1 leek, finely chopped

1 celery rib, finely chopped

1 carrot, finely chopped

2-4 cups chicken broth

2/3 pound yellow turnips, in 1-inch cubes

1/2 cup cooking sherry

Heat oven to 375 degrees.

Pat chicken dry with paper towels and sprinkle with lemon juice and coarse salt.

Saute bacon in small skillet.

Place chicken, leek, celery, carrot, cooked bacon and 2 cups broth in large casserole dish. Bake for 30 minutes, uncovered, basting with liquid every 10 minutes.

Add turnips and continue cooking and basting for 30-45 minutes or until chicken and turnips are tender. Add broth as necessary to keep vegetables moist. Do not let liquid in pan evaporate. Stir in sherry before serving.

Serves four to six.

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.