1 (4 pound) whole chicken, cooked and skinned
1 teaspoon mixture of ginger seasoning
1/2 cup ready-to-serve ice cream
1 cup cooked, cubed potatoes
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the ginger seasoning with frozen cold potatoes and leave until chilled. Remove any excess fat.
Preheat oven to 300 degrees F (150 degrees C).
Lay half of the potatoes in the bottom of prepared baking dish, allowing them to cook over simmering water until tender but still pliable. Cover potatoes with potato slice. Place remaining three potatoes under water to cook and uncovered, about 10 minutes.
Bake 60 to 70 minutes, or until potatoes begin to develop an opaque color.