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Add a photoServings: 4
Ingredients
- 1 x chicken, No.18
- 1/2 Tbsp. lemon juice
- 2 x ltr water
- 1/2 c. onions, medium
- 1/2 c. carrot
- 1/2 c. celery
- 1 x bayleaf
- 1 x cloves
- 1/4 tsp black peppercorns
- 1 tsp garlic, crushed
- 1/2 c. flour, plain
- 1 Tbsp. butter
- 4 c. chicken stock
- 1/2 c. cream
Directions
- Slice onions, carrots and celery.
- Rinse chicken inside and out to remove any traces of blood. Place in a large pot with all the other ingredients and sufficient water to just cover. Bring to the boil, reduce heat to a slow simmer. Cook gently for 1 1/2 to 2 hrs.
- Traditionally served warm with boiled Large eggs and grilled bacon, and a chicken veloute (see recipe below) prepared from cooking liquids.
- If using chicken meat for other preparations, allow bird to cold in stock, remove skin, dice flesh as required.
- Strain and reserve stock for preparation of sauces or possibly soups.
- *Chicken velouteMelt butter in a pan, add in flour and cook, stirring constantly 2 min over medium heat.
- Remove from heat, allow to cold slightly, then gradually fold in warm chicken stock with a wooden spoon or possibly whisk till a smooth sauce is achieved.
- Simmer very gently, 10-15 min, stirring regularly. Add in cream and season.
- Serve on its own or possibly use meat for crepes, vol au vents
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 640g | |
| Recipe makes 4 servings | |
| Calories 837 | |
| Calories from Fat 499 | 60% |
| Total Fat 55.61g | 70% |
| Saturated Fat 18.84g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 642mg | 27% |
| Potassium 935mg | 27% |
| Total Carbs 17.88g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.79g | 1% |
| Protein 62.65g | 100% |
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