This is a simple but perfect way to cook a chicken on top of the stove in an hour or two. The recipe has been modified and tested for the gluten free community by Gf-Zing!
1/3 stick of butter
A 3-7 pound gluten free roasting or frying chicken, cleaned
Melt the butter in a heavy pot that has a lid and will hold the chicken. Heat the butter until it browns slightly. Add the chicken, and turn it around in the butter until it is coated on all sides. If the chicken has a pop-up timer, make sure it is facing up! Season with salt and pepper. Put the lid on, and cook over a low, low heat for 1-2 hours. Try not to keep opening the lid, but if you must, you must. When the chicken is cooked through, there will be considerable liquid in the bottom of the pan.
Remove the chicken, reduce the liquid to a cup or two. Add 1/3 cup of gluten free sour cream, more or less, a few tablespoons of additional butter, and salt and pepper to taste. Remove the skin from the chicken and discard the skin; slice the meat and add the meat to this sauce. Serve immediately. This is good with potatoes, plain rice or Nilufer’s Khitchri rice dish.
You can use cornish game hens instead of chicken, if you prefer – they will take about 45-60 minutes to cook.
Make sure all your ingredients are gluten-free – including, believe it or not, the chicken itself. The poultry industry sometimes adds “solutions” to poultry, some of which contain gluten. It’s a weird, weird, world!