You may not think it is possible to lose weight while on a diet which includes irish pot-roasted chicken but it can happen. The key is to not eat irish pot-roasted chicken or other high calorie poultry every day but in moderation.

This is what I do, I allow myself rich food once per week. I eat a calorie controlled diet for most of the week, say 1400 to 1600 calories a day, and then on the last day, I eat whatever I like – within reason of course.

I have been eating this way for the last 6 weeks and it has enabled me to lose 5 kilos. I have not increased my exercise plan or taken any supplements or diet aids. I have simply been conscious of what I eat on most days and then eat whatever I like one day per week.

I also find it makes things easier if you have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to enable you to monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat irish food. I never imagined|thought|believed I could lose 5 kilos while eating irish meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some irish food, I suggest|advise|propose you make irish pot-roasted chicken which is one of my favourite|most admired|most adored|best loved irish recipes.

Irish Pot-Roasted Chicken

1 (4 to 5 pound) chicken
4 ounces oatmeal
1 medium onion, chopped
2 tablespoons butter
3 tablespoons stock
Salt and pepper
6 ounces bacon
3 medium onions, sliced
2 pounds potatoes
Seasoned flour
3 tablespoons drippings or oil
4 medium carrots, sliced

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, stock and seasoning. Stuff the bird with this mixture and secure well.

Heat the drippings 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 (350 degrees F) for about one 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.

Servings: 4

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.